The coming months we will take a break from posting recipes and answering comments on our Weekend Bakery site. Due to recent events our priorities have shifted and we need to..
https://www.weekendbakery.com/posts/taking-a-break-but-not-from-baking/
In these uncertain times, we see many people resort to the comforting and gratifying art of baking. We have always been baking through good and bad times, but never have we felt the significance ...
https://www.weekendbakery.com/posts/favorite-flatbreads-the-turkish-lahmacun-our-style/
A personal quest - It all started with a gnome. A gnome taking form as a bread baking machine, which rises at night instead of me, throwing a couple of wooden blocks into the oven to start gettin...
https://www.weekendbakery.com/posts/guest-posting-wouter-groeneveld-save-the-sourdough/
Een persoonlijke zoektocht - Het begon allemaal met een kabouter. Een kabouter in de vorm van een broodbakmachine, die voor mij ’s nachts opstaat, wat blokken hout in de oven gooit om vervolgen...
https://www.weekendbakery.com/posts/guest-posting-wouter-groeneveld-red-zuurdesem/
Stefano has been sharing his recipes and pictures with us for some time now and he is a more than excellent home baker. We wanted to share with you what he wrote about the situation in Italy duri...
https://www.weekendbakery.com/posts/stefano-shares-baking-in-italy-during-times-of-lock-down/
We had heard of a sweet pizza 'invented' by Gordon Ramsay before. It contained LEMON CURD, CRÈME FRAÎCHE AND BASIL and the buzz was it should be amazing. So our last pizza baking session with t...
https://www.weekendbakery.com/posts/a-pizza-adventure-part-iii-who-wants-pizza-for-dessert/
Last weekend it was back to the pizza baking and dough making. Next to sharing some more pizza baking clips live from the Roccbox pizza oven, we also want to dish out our pizza dough...
https://www.weekendbakery.com/posts/a-pizza-adventure-part-ii-new-24h-dough-recipe/
We always agreed that once we have enough space, we will build a pizza oven in the garden. We realized this would be a big undertaking, involving a lot of work, money and time. So, at some point ...
https://www.weekendbakery.com/posts/a-new-pizza-adventure-begins/
I was spoiled. Spoiled with, in my eyes, the best bread that existed. Willem grinded the grain, mama baked sourdough bread and I was allowed to help. The road from grain to bread was something am...
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 be...
https://www.weekendbakery.com/posts/our-first-guest-posting/
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...
We have been making steamed buns once in a while for over two years now. The results of making our own have been mostly good. We have to be honest, the folding...
https://www.weekendbakery.com/posts/bakpao-the-steamed-buns-project/
This is not exactly a baking recipe of course but you really have to try this anyway! It is so amazing and delicious, this soft, melt in your mouth fudge that we did not want to keep the recipe f...
Our first attempt at making butter was a deliberate one and it turned out as planned. Lovely fresh butter, a plain version and a version with a hint of coarse salt. To make it a little bit more e...
https://www.weekendbakery.com/posts/the-homemade-butter-project/
Simply said; diastatic malt is a grain which has been sprouted, dried and grounded into a powder. Diastatic malt powder is the "secret ingredient" savvy bread bakers use to promote a strong rise,...
https://www.weekendbakery.com/posts/making-your-own-diastatic-malt/
At the moment we are experimenting with sprouting. Sprouting is a way to make whole unmilled grains edible and usable in a loaf of bread. You partly germinate the grains, the enzymes in the grain...
A slight diversion from bread baking. After a quick visit to Belgium over the New Year, lured in by the delicious smell of waffles several times, we could not help but go on a quest again and mak...
Last year we focused on croissants and baguettes, this year it was a balanced combination of sourdough and sweetness. Here are some pictures we were able to shoot, in between stretching and foldi...
https://www.weekendbakery.com/posts/2013-a-baking-year-in-pictures/
Most bakers will have the ingredients already in their pantry and it's a fun and low budget way to personalize a gift or add decorations to your Christmas tree. The leaf shapes are also...
https://www.weekendbakery.com/posts/homemade-cookie-cutter-ornaments/
Ah, the madeleine, the illusive shell shaped petit cake from the French Loire region. Cakes, breads or cookies, the most important thing is finding that firm base of a good recipe. And we think w...
https://www.weekendbakery.com/posts/madeleines-a-recipe-that-works/