Dear Friends and Fellow Bakers,
Welcome to the August Issue of Betterbaking.com!
All is well on the north eastern front; the days are balmy and sweet and my baking is fast and slow. One day I bake eight breads because (heavens!) I’m out of bread and why make one loaf when eight is more fun? Besides which I am still working through my pandemic flour supply. In one year, I went through seven 40 lb bags of bread flour and six 40 lb. bags of all-purpose. I’m down to a bag each and I’m itching to restock. I’m not one for stock-piling but I do feel safer with lots of flour around me.
Then there are slow baking days where I just make a few cookies or a pie or decide it’s time to perfect my cake donut recipe. The absence of said cake donut in this issue is a quiet clue to my not being ready to unveil the recipe. It needs tweaking. Sometimes simple things aren't so simple.
New Cookbooks on the Way!
In other news, I'm busy testing out the Ooni Pizza oven and will share my findings with you as soon as that's done. I'm putting all my Baker's Dozen E-books into print format. The next one that will be available in print is Best Bagels, to be followed by a whole new book: Best Scones. I hope to have these titles ready by mid fall or earlier. I am also working on a cookbook very dear to my heart, on Best Montreal Foods. It will be for you all, as well as of course, Montrealers and ex-pats. The book is filled with recipes from then and now, from Montreal Smoked Meat and Poutine to lost favorites of restaurants that are no longer with us. Plus I'm including some newer recipes from new restaurants and bakeries here that are finding their place in history.
Happy August everyone. Stay safe, stay cool, and as always, happy baking.
Warm wishes from my kitchen to yours,
Master Baker, Author
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