The Baking Society
We bake and blog (and eat). Though baking takes up a lot more of our life than blogging.
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The Essential Chocolate Chip Cookie (and it is Whole Wheat)
March 3, 2016 / By Matt
Kim Boyce’s Chocolate Chip Cookie is a workhorse. (And her book is amazing). It has been around awhile and it is simple and no fuss. No, you do not have to let it age in the refrigerator for 3 days to develop flavor as the flavor is provided by the inclusion of 3 cups of whole wheat flour...
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Kinako Ice Cream with Magic Shell
May 4, 2018 / By Matt
Before we talk about kinako ice cream (and we should all be talking about this more), we should probably talk about kinako. Kinako is roasted soybean flour. This is not the same thing as run of the mill soy flour which is a) not roasted and b) defatted – stripping away the best bits of…
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My Latest Tokyo Eats + Recommendations
March 20, 2018 / By Matt
As you may know, we have a pretty fabulous Baked outpost in Tokyo. This means I am lucky enough to go to Japan a few times a year to work with our Tokyo-based team on all sorts of things like new packaging, new recipes, and (maybe) new locations (stay tuned). Of course, the side benefit…
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The Simple Sourdough Tin Loaf of Your Dreams
November 1, 2017 / By Matt
I make a lot of sourdough bread. An absurd amount really. But I also eat a lot of sourdough bread. For breakfast. With dinner. A slice dipped in olive oil and covered in shaved Pecorino Romano for a midnight snack. Most of the time I tend to make boule-like shaped, hearth-style sourdoughs (i.e. the kind…
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Five Essential New Bread Books (Yes, they are truly essential)
September 13, 2017 / By Matt
I had no idea I needed more bread cookbooks, but…well…it turns out I do. Actually, it looks like I need at least two more bread cookbooks (I already have three of the five recommendations below) because authors and bakers keep finding new takes on home bread baking (and side note: I might be a borderline…
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