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Preview: - Trifle - Joyful culinary adventures of little weight

Weekend Bakery

The place for the ambitious home baker

Last Build Date: Tue, 09 Jan 2018 08:34:18 +0000


Our favorite choux pastry method

Sun, 26 Nov 2017 19:23:53 +0000

Let us share with you the way we like to make choux! As a baker it is really essential (and lets not forget fun) to learn the skill of cooking and baking this pastry because with it, you can make all kinds of classics. Profiteroles, croquembouches, éclairs...

Our first guest posting: Stefano from Italy shares his passion & favorite recipe

Wed, 12 Jul 2017 19:17:34 +0000

Stefano is a very enthusiastic baker friend and fan of our recipes. He has already shared several of his excellent bakes with us, also in the yourloaves section of our site. We envy him a bit because...

The perfect chocolate chip cookies

Tue, 23 May 2017 10:58:40 +0000

The average cookie you buy in the shops is baked until it is completely dry and crisp. This also applies to the chocolate chip cookies you find in supermarkets. As home bakers we are very lucky we can make the best fresh cookies without worrying about long shelf life...

FACQ – Frequently Asked Croissant Questions

Thu, 13 Apr 2017 16:24:42 +0000

A lot of (first time) croissant bakers ask pretty much the same questions when tackling this challenging pastry. We composed a list of the top questions with our answers. Pretty sure your question will be...

Rondo bites

Fri, 25 Nov 2016 19:03:55 +0000

We can tell you with confidence, everybody loves these bites. Rondo dough is so addictive, buttery soft with crunchy edges, like relishing fresh Dutch...

Kouign-amann: Bretons genieten!

Sat, 22 Oct 2016 12:53:27 +0000

Geïnspireerd door een aflevering van 'Great British Bake Off', konden we het niet laten om ​​Kouign-amann te maken. Achter deze intrigerende naam schuilt een regionale specialiteit van Bretonse origine. Het gebak werd overigens...

De perfecte chocolate chip cookies

Fri, 21 Oct 2016 09:53:17 +0000

Het gemiddelde koekje dat je koopt, ook de choc chip cookies in de supermarkt, is volledig uitgebakken. Maar andere texturen maken een koekje interessanter en vooral ook lekkerder. Als thuisbakkers hebben wij het geluk...

Onze pain rustique

Thu, 20 Oct 2016 18:21:12 +0000

Na het bakken van vele pains rustiques kun je zeggen dat we dit recept tot in de puntjes hebben geperfectioneerd. Natuurlijk is dit vervolmaken gedaan op basis van onze technieken, ingrediënten en vooral onze smaak. Maar het eindresultaat hangt ook zeker af van...

The one day version of our croissant recipe

Mon, 10 Oct 2016 21:27:11 +0000

With this fast version of our original croissant recipe we want to show you how to do it all in one day and still get a very satisfying result. Plus our tips on retarding and freezing your croissants! Remember...

French sablés: Perfect cut-out cookies!

Sun, 07 Aug 2016 14:40:45 +0000

Maybe you know them from a holiday in Brittany or Normandy, tasty French sablé cookies with a gentle crunch and delicious buttery taste. 'Sable' actually means...

Ficelle with sourdough

Wed, 08 Jun 2016 20:41:57 +0000

This slimmer version of the French baguette came about after some experimenting with different types of preferment and flour. The result is a very tasty, crunchy, somewhat chewy and you could even say cute bread with a very interesting taste and...

A fun & fast fougasse

Thu, 07 Apr 2016 09:20:24 +0000

For a while now, we have been having fun making the French fougasse. This bread and the crust to crumb ratio is just perfect to accompany all kinds of spreads, dips and soups. This is basically a straight yeast dough bread, but to add some more...

What you need to know about gluten

Wed, 06 Apr 2016 19:34:47 +0000

Gluten have been getting a lot of bad press. But what are gluten? Gluten are the main structure builders in your bread, they hold the air and give your bread a chewy and elastic texture. When you knead your flour and water into a dough, the wet gluten interlink with each other and form...

The Panettone Project

Thu, 24 Dec 2015 22:41:08 +0000

This is a journey to find the ultimate panettone recipe, like we did with our croissants. So we start the panettone adventure this Christmas. We included the initial recipe that has already given us the fluffiest of breads...

Baker’s percentage demystified

Sun, 22 Nov 2015 13:16:56 +0000

You may ask yourself: As a home baker, do I really need this baker's percentage stuff to make a good loaf of bread? The answer is no, you don't. But, if you are fond of numbers and want to know what others...

Pumpkin buns with salted maple butter

Thu, 22 Oct 2015 07:06:57 +0000

I don't know what's the best bit about these pumkin buns, making or eating them. The whole process is such fun, on your own or with a few enthusiastic...

Ficelle met zuurdesem

Mon, 05 Oct 2015 08:16:24 +0000

Deze slankere versie van de Franse stokbrood kwam tot stand na wat experimenteren met verschillende soorten voordeeg en bloem. Het resultaat is een zeer smakelijk, knapperig stokbroodje met een leuke bite, en interessante...

Baguette boules: Een rond stokbrood!

Tue, 25 Aug 2015 16:30:22 +0000

Voor mensen die, om verschillende redenen, geen baguettes kunnen of willen maken, is dit brood een geweldig alternatief! En er komt geen kneden aan te pas...

A baker’s dozen: Our 12 plus 1 best baking tips!

Tue, 30 Jun 2015 16:04:18 +0000

Giving you our top tips to enhance your bread baking, based on our own experience. These rules have guided us and have helped us to improve our baking a lot over the years...

Rondo bites

Wed, 06 May 2015 14:07:01 +0000

Op basis van ervaring kunnen we volmondig zeggen dat bijna iedereen van deze bites houdt. Dit rondo deeg is verslavend (denk boterachtig zacht met knapperige randjes), net de verse korst van Hollandse appeltaart. Het is als bakker een...