Today marks the start of a Bread Making thread in the Members Forum. The thread will encompass one technical post discussing each of the 15 stages of professional bread making. members are welcome to post their experiences and pictures. Some of these stages are critical stages that cannot be avoided (e.g., stage 6: bulk fermentation), others are optional (e.g., stage 3: the autolyse). The 15 stages are: Preferment fabrication Weighing of ingredients Autolyse Kneading Addition of other ingredients Bulk fermentation Stretch, fold, degas Scale Pre-shape Final proof Score Bake Finish Cool bread ..read more

Many baking recipes call for "cream the sugar and the butter until light and fluffy..." What does that mean, and why do we need to do that? The first thing to understand is that if you fail this step, there is just no way you are going to get the airy light texture you are seeking in your final baked goods. If you are a cookie fan, keep on reading... So Do This...Whenever a recipe call for creaming sugar and butter together until light and fluffy, bring your butter to the exact temperature of 60 degrees Fahrenheit. Use a food processor to do the creaming (it requires a lot of energy). With a ..read more

Levain is a starter used in various baking applications such as sourdough bread and croissants. A levain is a culture of natural yeasts found in flour, in the air (wild yeast), and on the baker's hands. Bakeries often maintain the same levain day after day, for decades. The daily feeding of the levain ensures it remains active; once the levain is not longer fed, the yeast dies out. Since the yeast found in different areas are different, the levain imparts a distinctive flavor to your baked goods (and yes, you can have a great tasting sourdough without importing yeasts from San Francisco). Star ..read more

The French distinguish "pate brisee" (flaky dough) from "pate feuilletee" (puffy dough). The former is flaky, buttery and tender, the latter is layered, buttery and tender. Pate feuilletee with levain gives you croissants, without levain, it makes amazing sugar cookies that can be lightly caramelized. The main difference between the two types of dough is not in the ingredients, they will both have flour, water, salt, baking powder, and butter. Both can benefit from the addition of a small amount of an acid such as apple cider vinegar or white vinegar. What distinguishes these two families of d ..read more

Who has time to cook breakfast for their children every morning? If you find yourself struggling with quick healthy breakfast ideas, here is a tested one that works with kids all ages...and adults. The great thing about this recipe is that you can make it on the week-end and eat it throughout the week. The ingredients are: oats (not instant), Chia seeds, salt, honey, nuts (we use pecans), macadamia nuts milk, and fresh fruits. Cover two cups of oats in cold macadamia milk in a mixing bowl. Add honey to taste (we use very little just to slightly sweeten the mixture), Chia seeds and nuts; add a ..read more

Written by The French Laundry Room Chef Water emulsified in oil...who said that water and oil do not play well together? Yet commercial butter often lacks the depth of flavors that make great food taste amazing. Because butter is so foundational to French cuisine, this is the first of many blogs discussing the magic of that little yellow brick of deliciousness; and yes, these blogs are to convince you that making your own butter is worth the (minimal) efforts required. If there is one ingredient that you never want to be running low in your fridge, it sure is butter! Controlling when you churn ..read more

Sharing great food creates the longest lasting, most indelible, memories. Take control of how your children will remember their childhood; take control of what memories they will carry into adulthood. Great food is more about inspiration than technique, but to fully express inspiration, mastering techniques allows to translate that inspired vision into the tangible reality of causing emotional pleasure to those you love and share your food with. Embark in that journey with this blog. French food may seem complicated but it really is not. Some basic understanding of food chemistry is all you ne ..read more

Today marks the start of a Bread Making thread in the Members Forum. The thread will encompass one technical post discussing each of the 15 stages of professional bread making. members are welcome to post their experiences and pictures. Some of these stages are critical stages that cannot be avoided (e.g., stage 6: bulk fermentation), others are optional (e.g., stage 3: the autolyse). The 15 stages are: Preferment fabrication Weighing of ingredients Autolyse Kneading Addition of other ingredients Bulk fermentation Stretch, fold, degas Scale Pre-shape Final proof Score Bake Finish Cool bread ..read more

Many baking recipes call for "cream the sugar and the butter until light and fluffy..." What does that mean, and why do we need to do that? The first thing to understand is that if you fail this step, there is just no way you are going to get the airy light texture you are seeking in your final baked goods. If you are a cookie fan, keep on reading... So Do This...Whenever a recipe call for creaming sugar and butter together until light and fluffy, bring your butter to the exact temperature of 60 degrees Fahrenheit. Use a food processor to do the creaming (it requires a lot of energy). With a ..read more

Levain is a starter used in various baking applications such as sourdough bread and croissants. A levain is a culture of natural yeasts found in flour, in the air (wild yeast), and on the baker's hands. Bakeries often maintain the same levain day after day, for decades. The daily feeding of the levain ensures it remains active; once the levain is not longer fed, the yeast dies out. Since the yeast found in different areas are different, the levain imparts a distinctive flavor to your baked goods (and yes, you can have a great tasting sourdough without importing yeasts from San Francisco). Star ..read more