Do you know the name of this grain? Probably not enough left to make our bread! By now most people are familiar with the ancient grain spelt, especially those of you who can’t digest wheat that well. It was important to the Greeks and the Romans and they probably liked the nutty flavor of it […] [Read More...]
WKB projects
French Pastry and MOF’s
A few months ago we saw a program about French pastry chefs that left us with tears in our eyes (imagine working for 4 years on your masterpiece and then dropping it out of your hands at the ‘moment suprême’!) After this film , we had our hearts set on finding our own M.O.F. de […] [Read More...]
WKB Bake Weekend 2/10
The filling of fresh raspberries, white chocolate and cream is a winner! Ed’s trying to become a master at macaron making and lately he’s making serious progress. He has gone through all the usual stages: from sagging feet, over and under beating, crackling of the shells, oven too hot or cold, French meringue, Italian meringue, […] [Read More...]
Things We Baked This Weekend III
This Saturday finally proved to be a good day to get some fresh flour from the mill. It is a bit of a journey for us and the last few weeks the weather was not cooperating (snow, ice, cold). The type of weather I like, but also the one that makes you want to… [Read More...]
Things We Baked This Weekend II & A Word of Thanks
Thanks everyone for the enthusiastic, stimulating and inspiring reactions to our first bread video. And also to all the people who tasted our bread this year and asked for more! and also gave very useful tips for improvement and additions. More and more we are convinced of the positive properties of good bread. We see […] [Read More...]
