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    It’s Official — Winter’s over

    Yup, you heard it here first. Winter in New Jersey officially ended today when I made my first batch of pita for the year. Let the Picnics Begin!!

    I tried something I had been wondering about all winter. Why haven’t I been able to get 100% of my pitas to puff up? I’ve solved it.


    New Feature — A Forum

    We took a cue from ancient Rome and decided to add a forum to the site.

    This is in the test stages for the next few days, so take a look, sign up and post something.

    As the forum develops, we’ll add categories for just about anything that pops up and has some interest beyond [...]

    New Post on Wheat Flour

    I just added a short note on wheat flour — what it is, where it comes from and some information about the different ways wheat flour is measured. I’ll be adding to this from time to time.


    I just posted a series of making a Challah from George Greenstein’s “Secrets of a Jewish Baker.” I made the dough, then used Maggie Glezer’s technique to do a four-bread wreath Challah. Her book, “A Blessing of Bread,” made it all pretty clear.

    This is a wonderful bread, worth every bit of the trouble of [...]

    A Tale of Two Measurements

    I recently had the importance of measurements brought home to me in two unrelated events.

    The first was a poster on a discussion board I frequent. He had made a bread and it had turned out to have a thick, whitish crust and to be really icky. I posted a few comments and asked some [...]

    New Post, Cupid’s Coffee Cake

    Just posted a new series, this one showing me making Cupid’s Coffee Cake. Take a look. It’s easy to make, tastes great and looks very good.

    Pita Rising in Oven — Grass Growing?

    Maybe you’ve heard the old expression “Watching grass grow.” It’s an allusion to something that takes a long time to develop and that is probably boring to boot.

    Here’s something you may not have thought of — a short video clip of pita rising in the oven. It doesn’t take long and it’s interesting to [...]

    Two New Recipes

    Just added two whole grain type breads to the site.

    Khoriatiko, Greek 100% whole wheat bread.  It’s surprisingly light and very easy to make.  The recipe is from Rosemary Barron, “The Foods of Greece.”

    Four Grain bread from the “Frog Commissary Cookbook,” by Steven Poses, Anne Clark and Becky Roller.  This is a very nice [...]

    What is an Autolyse? Is It An Improvement Over a Manual Lyse?

    Raymond Calvel has been called the teacher of bread teachers and is widely considered to the expert on French breads. His book “The Taste of Bread,” available in a mediocre translation for about $90, is a classic textbook on how to bake many different French breads. During his long and productive career, he has literally [...]

    Basil and Cheese Bread from Frog Commissary Cookbook

    I’ve been working with the three or four recipes in the Frog Commissary Cookbook. This is the one on page 216, Basil and Parmesan Cheese Bread. I’ve added metric equivalents. These are EXACT conversions, so they may need a little adjustment to be workable amounts in actual metric measure. If you have any problems, email [...]