Vegan

This idea comes from the superb YouTube channel Boulangerie Pas à pas. It’s a great way to use what would otherwise get wasted when you need to refresh your levain but don’t have the need to bake anything....

There are innumerable ways to make bao, Chinese-style steamed buns. Eventually I’ll fill this page with different suggestions for fillings and wrapping techniques. To start, the recipe for the dough....

This is a “liquid” levain, which is to say that you’re aiming for a roughly 1:1 ratio of water to flour on each refresh of the culture. If you’re not planning to bake every day — I certainly don’t — it’s easy enough to stash this in the refrigerator and give a quick warm up to room temperature before using....

This is a salsa in the Mexican, rather than Italian sense. I don’t entirely remember how this name came to be. Perhaps that this is a step up from the most basic salsa it’s possible to make, tossing a few ingredients together in a bowl....

This comes from the late Taku Sekine of Dersou and Le Cheval d’or. It’s wonderfully simple as a side. While optional in the sense it’s possible to make and eat the pancakes without it, the real coup de grâce of these is the dipping sauce....

I take inspiration here from the people at Café Miznon, now with locations all over the world. Though I learned about it via Le Fooding, and their old Toquéra series....

A vinaigrette (as well as the mayonnaise and the aïoli) is an emulsion. That is, a mixture of two liquids that are otherwise difficult to combine. In this case, that’s the vinegar, which is mostly water, with the oil....

After doing some research, I decided to use this recipe from Nish Kitchen as a starting point. For the current version, I made some changes (i.e., omitted or substituted ingredients) based on what I had on hand....

Credit where credit is due: I got this from Ken Forkish of Ken’s Artisan Pizza in Portland. It’s one of my favorite pizza places. Sadly I don’t have a wood-burning oven at home....

While there is some pleasure to be had in baking my own bread, I’d honestly be a lot happier if I could pop into a bakery in the morning and pick up a great loaf of professionally-baked bread every day....