Posts

Showing posts from 2011

Galette des Rois. Three Kings Cake.

The history of Stollen

Read Translate and Share : Celiac Disease

Read Translate & Share : The issue of glycemic index

La problématique de l’index glycémique

Read Translate & Share : Sourdough bread for celiacs

Du pain au levain pour les allergiques au gluten

Research And Readings

A little history of the Croissant

Why Naturally Leavened Bread?

By Principle

Natural Leaven or Commercial Baker's Yeast?

Impact of lactic acid bacteria (LAB) in sourdough fermentation

A vital force of the "ancienne"

Oven steam gives the boost to crusty breads

Paysan Au Levain (Farmer Sourdough)

Royal Diplomat

Croquembouche, A Wedding Pièce Montée

Natural leaven Bread. Pain Au Levain

Why are sourdoughs better for you?

Fraisier with Strawberry Chutney

Tiadamisiou

Ciabatta, Focaccia

Baguette

Casual French Speaking

Chapelure Blanc and Noire

Millefeuille Caramelised Au Chocolat

Regional recipe : tarte Normande au pomme

Vitrine Showcase

Succès au chocolat

Terrine de fromage de chèvre (Goat Cheese Terrine)

Making strawberry confiture

Gratin de pommes de terre à la crème

St Honoré

Millefeuille St'Honoré

How to select, store and refresh preservative free breads

Tommy le Baker in the press