I’ve struggled quite a bit with mineral deposits in our toilets over the years. Mainly because they often sit unused for months at a time when we’re traveling, and yes, that means deposits of lime, iron, manganese, and other minerals can build up. Over time, these mineral deposits leave behind yellow, green, orange, or brown stains that…
Craquelin for “Pâte à Choux”
If you love beautiful cakes as much as I do, it’s a good idea to learn a little trick that can make any Pâte à Choux look even more beautiful. Craquelin is a French cookie that most pastry chefs use to make their Pâte à Choux look beautiful, but luckily, it’s super easy…
“Pâte à Choux” baked with einkorn wheat
It’s always exciting when I set out to make things with einkorn wheat, which I used to bake at the bakery. Because no, it’s not just a matter of swapping out the flour, as it was, for example, with Öland wheat and spelt. It’s far from that simple, actually, and it often takes me days or even weeks to…
Matzah Bread Made with Freshly Ground Einkorn and Beef Fat
Matzah, the unleavened bread that Jews eat every year during Pesach (Passover) to commemorate the exodus from Egypt and their liberation from Pharaoh’s slavery. Well… It can actually look like this, too—it doesn’t have to be a dry cracker or a refined white marvel. These probably look more like what the Jews actually ate back then….
