Home Made French Croissant – Science of steam & yeast

To be honest, I never thought I would ever try making croissants myself. Whenever reading about croissant dough (or puff pastry) I decided to stay away, it seemed far too much of a hassle. Folding in butter, cooling, folding, it just didn’t seem worth it. But then I got into …

Bread Science – Bread ingredients & A basic brown bread

Since making muffins, pancakes, pies and cookies isn’t something I can do all the time, since having those for breakfast, lunch and dinner probably isn’t a great idea, I decided bread baking would be a good alternative. The past few months I’ve given a lot of new recipes a try …

Science of cinnamon French Toast

One of the very first recipes I learned to make is French Toast. It was one of the recipes we learned to cook during a high school classs, before that I might have cooked buy not really following recipes. After learning how to make this cinnamon french toast (in Dutch …

French baguette – Poolish + Bowl of Water in Oven

Whenever visiting France there is one thing I really really look forward to: visiting a boulangerie, a bakery. The French baguettes are just so good, always fresh (since storing them for even one day will make them go stale) and crispy. I also adore the pain au chocolat, a croissant, …

Poor knights of Windsor – A breakfast dish filled with history

No, it’s not the typical British breakfast, there’s no bacon, no beans, no tomate, no mushrooms, no toast. It’s more the opposite of a classical British breakfast: sweet vs. savoury, sugar vs salt. The only similarity? They both fill you up well in the morning, ready for a long day. …

Afternoon tea at the Bel & the Dragon

Once I figured out the difference between a high and afternoon tea, I made sure to enjoy a ‘real’ afternoon tea while visiting the UK. England has a couple a great little towns through which you can go for a walk and admire all the old buildings and thinking about …

Modernist Bread – Amazing Science

When writing my posts on baking: the history of oven, oven temperatures and on what happens during bread I got an e-mail. As you might know, I tend to follow quite a lot of blogs and websites, one of them is Modernist Cuisine. The other day I received an e-mail from …