Food Meter
Laminated Corn Bread
Popped corn processed into a paste with hot water builds a dough with roasted corn flavor that cornmeal cannot match. The Maillard reaction locks in during popping and stays through...
Laminated Corn Bread
Popped corn processed into a paste with hot water builds a dough with roasted corn flavor that cornmeal cannot match. The Maillard reaction locks in during popping and stays through...
Brioche
This is the full brioche. Eggs at 50% of flour weight, butter at 25%, and a vanilla bean that perfumes the entire loaf. The yolks carry fat and emulsifiers that...
Brioche
This is the full brioche. Eggs at 50% of flour weight, butter at 25%, and a vanilla bean that perfumes the entire loaf. The yolks carry fat and emulsifiers that...
Baguette
This baguette is built for sandwiches and quick meals that impress. A small amount of lime juice slows fermentation for a more complex crust and crumb - and extends shelf...
Baguette
This baguette is built for sandwiches and quick meals that impress. A small amount of lime juice slows fermentation for a more complex crust and crumb - and extends shelf...
Pizza Dough
One batch covers your week. Make it Sunday and pull from it through Friday. The yield covers a half sheet of focaccia, two 18-inch pizzas, or four 10 to 12-inch...
Pizza Dough
One batch covers your week. Make it Sunday and pull from it through Friday. The yield covers a half sheet of focaccia, two 18-inch pizzas, or four 10 to 12-inch...
Croissant Dough
Everyone wants to make croissants. Master the loaf, and all else will follow. This recipe is built for weekly baking, not a once-a-year project. High-protein flour, a tri-fold lamination that...
Croissant Dough
Everyone wants to make croissants. Master the loaf, and all else will follow. This recipe is built for weekly baking, not a once-a-year project. High-protein flour, a tri-fold lamination that...
Enriched Dough
This bread started as a failed croissant. The dough refused to laminate, but the rise was spectacular. The butter melted into the crumb instead of layering through it, and the...
Enriched Dough
This bread started as a failed croissant. The dough refused to laminate, but the rise was spectacular. The butter melted into the crumb instead of layering through it, and the...