Bake from Scratch

Each page of this publication features stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers. Discover the world's best bakeries, essential bread recipes such as brioche and rye, products that should be in every baker's pantry, new cookbooks, and more.

Bake from Scratch • march | april 2021 Volume 7, Issue 2

Editors Letter

Recipe Index & Resources

Sustainable Baking [One Grain at a Time] • FOR EARTH DAY THIS YEAR, WE’VE ROUNDED UP THE MOST SUSTAINABLE BAKING PRODUCTS, FROM ECO-FRIENDLY WAXED CLOTHS TO ORGANIC UNBLEACHED UNPAPER TOWELS. THIS IS BAKING THAT YOUR MOTHER (EARTH) WOULD BE PROUD OF.

Alon Shaya: Recipes Lost and Found • IN MANY FAMILIES, A WELL-LOVED COOKBOOK PASSED DOWN FROM ONE GENERATION TO THE NEXT HOLDS MORE THAN JUST RECIPES. WORKING SIDE-BY-SIDE WITH HOLOCAUST SURVIVOR STEVEN FENVES, ALON SHAYA, AWARD-WINNING CHEF AND FOUNDER OF POMEGRANATE HOSPITALITY IN NEW ORLEANS, LOUISIANA, IS LEADING A PROJECT TO RESTORE CHERISHED FAMILY RECIPES HOUSED IN THE U.S. HOLOCAUST MEMORIAL MUSEUM.

Salt • SECOND TO WATER, SALT IS THE MOST UBIQUITOUS INGREDIENT IN COOKING. BUT HOW MUCH DO YOU REALLY KNOW ABOUT THIS PANTRY ESSENTIAL?

Folar Das Rosas • JEREMIAH DUARTE BILLS, THE BAKER BEHIND THE PODCAST FLOUR HOUR AND THE BLOG JEREMIAH BAKES, REIMAGINES A PORTUGUESE CLASSIC SWEET BREAD JUST IN TIME FOR EASTER

Baking Between Friends • JULIE TANOUS AND JESSE TYLER FERGUSON OFFER AN INSIDE LOOK AT THEIR NEW COOKBOOK, FOOD BETWEEN FRIENDS, A LOVE LETTER TO BAKING, COCKTAILS, AND, OF COURSE, THEIR FRIENDSHIP

Meringue • TACKLE THE TOP MERINGUE METHODS, FROM FRENCH TO SWISS, WITH OUR ACCESSIBLE PRIMER

4 Ways with Strawberries • BAKED, ROASTED, MACERATED, OR FRESH—WHATEVER FORM A STRAWBERRY TAKES IN YOUR BAKED GOOD, THE RESULTS ARE ALWAYS DIVINELY SWEET. FOR THESE BERRY-PACKED RECIPES, WE TURNED TO EMMA DUCKWORTH, THE RECIPE DEVELOPER AND FOOD PHOTOGRAPHER BEHIND THE BLOG EMMA DUCKWORTH BAKES. BASED IN LONDON, ENGLAND, EMMA HAS ALWAYS HAD HER ROOTS IN THE CREATIVE WORLD, INITIALLY WORKING AS AN INTERIOR DESIGNER BEFORE BECOMING A BAKING BLOGGER. EMMA WILL BE RELEASING A COOKBOOK THIS FALL FEATURING MANY OF HER SIGNATURE RECIPES. CONSIDER THESE STRAWBERRY RECIPES THE PERFECT PREVIEW TO HER INSPIRED WORK.

Perfectly Imperfect • BAKING DOESN’T ALWAYS GO AS PLANNED. THANKFULLY, THERE ARE THINGS IN LIFE THAT ARE BEAUTIFUL BECAUSE OF THEIR RUSTIC NATURE. WE HARNESSED THAT BEAUTY AND CREATED THREE FREE-FORM RECIPES, ALL DESIGNED TO BE PERFECTLY FREE STANDING. PUT ASIDE YOUR SPECIALTY PANS AND GET READY TO BAKE DESSERTS THAT HOLD THEIR OWN—LITERALLY.

The Proof is in the Pudding Cakes • THE CULMINATION OF FLAVOR AND TEXTURE ACHIEVED BY LAYERING CAKE WITH SMOOTH AND SILKY PUDDING IS OTHERWORLDLY. PUDDING CAN BE SAVORED ON ITS OWN OR USED TO BRING OTHER DESSERTS TO NEW HEIGHTS. A PERFECT FOUNDATION FOR FLAVORS AND MIX-INS—LIKE FRAGRANT VANILLA BEAN IN OUR BANANA PUDDING HUMMINGBIRD CAKE OR MALTED MILK BALLS IN OUR CHOCOLATE PUDDING CAKE—PUDDING TAKES THE CAKE.

Rough Puff and Ready • TRADITIONAL PUFF PASTRY, PÂTE FEUILLETÉE, IS MADE BY ROLLING, CHILLING, REROLLING, AND RECHILLING DOUGH OVER AND OVER AGAIN, CREATING LAYERS UPON LAYERS OF BUTTER AND DOUGH. A FINAL COUNT OF 73 TO A WHOPPING 729 PAPER-THIN LAYERS IS THE PASTRY CHEF’S GOAL. AS THE LAYERS OF COLD BUTTER HIT THE HEAT OF THE OVEN, STEAM CAUSES THE DOUGH TO PUFF, CREATING THE ICONIC BUTTERY FLAKINESS SEEN IN PASTRIES SUCH AS CROISSANTS. ALTHOUGH OUR ADMIRATION FOR THE ART OF PUFF IS STRONG, WE DON’T ALWAYS HAVE THE TIME TO PULL TOGETHER A CLASSIC PUFF PASTRY DOUGH, AND FOR THAT, WE HAVE DEVELOPED THREE ROUGH PUFF RECIPES THAT COME TOGETHER FASTER THAN THE TRADITIONAL WITHOUT SKIMPING ON LAMINATION.

Parker House Roll...