BMB: No-Knead Wild Sourdough Boule

Kate’s first true sourdough loaf — no commercial yeast involved…Yay! Kate is the wild sourdough starter I began on New Year’s Day when I vowed to bake more breads. She’s only 3 months along, but doing well, don’t you think?! This No-Knead Sourdough Boule — still warm from the oven is winging its way to Italy …

BMB: Raisin Rye Bread

Update: Champa’s Round-up for Bread Baking Day #37: Breads with Sponge or Pre-Ferment, is ready. You’ll find a wonderful collection including a twist bread, pancakes, several versions of ryes and raisin breads, ciabatta, and so much more to tempt you! **************************** Behold Son of George, the rye sourdough starter — smaller, milder and studded with golden and dark raisins, but …

Serious Eating: Oven-Fried Buffalo Wings and a Prize

Can you tell what’s different about this fried chicken wing? OK, if you hadn’t already read the title of this post would you have thought that this wing was deep-fried? See the blisters on the skin, the crunchy bubbly bits that will hold all that buttery hot sauce? That does not just happen on oven-fried chicken skin, …

Boston-style Baked Beans (via Tokyo)

Hard to believe isn’t it, that these started as lily-white great Northern beans? Besides all the extra minerals, especially iron, that is packed in unsulphured (also known as “blackstrap) molasses, it also adds such a rich color to everything you cook with it: bread, cookies, Boston-style baked beans. We’ve been making this recipe from The …