I’ve been baking a lot lately. It’s a great time of year to be baking seasonally- spring rhubarb has given way to summer berries, and I’m definitely taking advantage. I’m having a great time making tarts, cakes, and jams, and eating more strawberries than any one person should. My pie intake is through the roof. But something I keep coming back to is black sesame.
Some of my favourite things to make are yeasted breads- there’s something incredibly satisfying about squishing some flour, water, salt, and yeast together to create something that’s so much better than the sum of its parts. There’s a bit more waiting involved than with something like a muffin or a cake, but the delayed gratificationContinue reading “Yeast doughs”