'Flour' on Serious Eats

Bake the Book: Yellow Birthday Cake with Fluffy Chocolate Ganache Frosting

Any cake can be transformed into a birthday cake with a round of "Happy Birthday to You" and a box of colorful candles, but nothing says birthday quite like a layered and frosted yellow cake. This recipe for the birthday classic from Joanne Chang's Flour refines the original ever so slightly, making for a cake that looks the part but tastes truly memorable. More

Bake the Book: Croissants

To enjoy that delicately flaky French pastry known as a croissant, you have two options: Stopping by your local bakery and picking up a few, or the road less traveled—making them yourself. The difference between these two options is really a matter of time, the first taking just a few minutes, and the second, around 14 hours. While heading to the store is a good option for most of us, making croissants at home is a project for intrepid bakers, those who have a need to know just how all of those buttery layers come to be. More

Croissants

For all of you ambitious bakers out there who have been wondering just how the buttery layers of a croissant come to be, this recipe is for you. Harvard grad Joanne Chang has written a comprehensive recipe that will hold your hand from dough rolling to shaping to proudly pulling lovely, flaky croissants out of the oven. More

Bake the Book: Milky Way Tart

n the world of fancy-pants baking, milk chocolate often gets left behind in flavor of more complex dark chocolate. But for this tart, Chang incorporates milk chocolate into a light and fluffy mousse with subtle hints of coffee. Layered into a crisp pâte sucrée crust that's been coated with gooey caramel, and topped with drizzles of even more caramel and curls of shaved milk chocolate, this tart really is an updated candy bar in spoonable form. More

Bake the Book: 'Flour,' by Joanne Chang

Many bakers boast degrees from The Culinary Institute of America, the French Culinary Institute, and other storied programs—but I'm willing to wager that Joanne Chang of Boston's Flour Bakery might be the only one with degrees in applied mathematics and economics from Harvard. Her path from post-college management consulting to restaurant kitchens and bakeries was one that took the sort of motivation and drive that you'd expect from a Harvard grad. More

The Pizza Lab: On Flour Types, Foams, and Dough

Pop quiz: what do whipped cream, Nerf footballs, Pizza, and Tempur-Pedic mattresses have in common? That's right — they're all foams. Wait, huh? Pizzas are foams? You mean those annoying, piddly things that chefs were goofing around with in the mid 2000's? That's right, as are hot dog buns, Wonderbread, Pane di Genzano, Portuguese rolls, Naan, pancakes, and pretty much every other leavened batter or dough-based product in the world. More

What Can You Do With Peanut Flour?

Gluten-free bakers, low carb cooks, and fitness bloggers are all atwitter about peanut flour. What's the deal? Peanut flour is made by taking roasted peanuts, grinding them into a paste (like peanut butter but without the added salt, sugar, or any added oils) and then pressing out the oil. The process is quite similar to extracting juice from grapes to make wine. More

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