Most bakers use all-purpose flour for almost everything they make at home. In the professional bakeshop we would use four different kinds of flour. Each type of flour had its own set of properties, making it best for the baking product for which it was used. As I have been working with different gluten-free flour … More Not All Flours are Created Equal
Well, it is Thursday, so let’s step back in time to the 1800’s for this one. That seems to be the era most noted when looking for info on the origin of mousse as a dessert, though I believe it was probably being served way before that. The first official recipe citing seems to have … More Three Good Reasons to Whip up Some Mousse
This time, inspiration sprang from a bunch of over ripe bananas. At first, it was just going to be banana bread, with a few chocolate chips thrown in for good measure. But something happened. I had a vision of swirls of chocolate banana bread mixed in with the regular banana bread. Sort of like a marble … More What a difference a pan makes!
Prologue: When I was about ten years old I used to visit my grandparents for a week or two in the summer. My mother’s parents were German and my father’s were Dutch-Danish. I loved to cook and, luckily, so did both my grandmothers. One summer, my Dutch-Danish grandmother, Grandma Gert, taught me to make raspberry … More Here’s the Story, of a Little Baker…