sourdough-obsessed home baker
The taste, texture and flavor of fresh-baked bagels are above and beyond anything that comes in a plastic sleeve. Using sourdough elevates these further to another level. Before I attempted them, I was extremely intimidated by making bagels from scratch. Once I tried, I found these to be really easy to make even with its…
A bagel with a well of caramelized onions? Although I’d never actually eaten a bialy, the moment I discovered them, I knew I had to master baking them. Bialys look like bagels, but they are much easier to make. Unlike their bread lookalikes, you don’t need to boil them in a caustic lye bath, and…
Spelt adds a sweet flavor reminiscent of honey that deepens the flavor of this soft and creamy crumb. Unlike hard wheat which usually imparts a hint of bitterness, spelt has a much more delicate flavor that’s delicious on its own, and both with sweet or savory accompaniments. I developed this recipe in partnership with Central…
My New Year’s resolution this year was to bake more Filipino bread and pastries. I’m adapting all of my childhood favorites into sourdough recipes that I can share with you all. I plan to create and post recipes of Filipino breads or desserts that incorporate ingredients commonly used in the Philippines and Asia, like my…
If clouds were edible, I bet they would taste and feel exactly like this ube pan de coco — sweet, pillowy soft, and shreddable. This recipe is a collaboration with the bread master himself, Artisan Bryan. I met Bryan at the Saveur Magazine Blog Awards, where we both won (yay sourdough) awards in our respective…
Crinkle cookies were my absolute favorite growing up. I’ve always been an absolute chocolate fiend, so I could never get enough of these rich and fudgy treats. When I set out to recreate a sourdough version of these cookies, I knew I wanted them to have a really soft, and chewy middle. Adding discard to…
This is the biscuit recipe I’ve been searching for my entire life. Before making these, I thought the perfect biscuits could only come from a can. But these biscuits are so much better than the canned stuff, they are flaky with layers upon layers of soft, buttery, rich crumb. I promise after you make these,…
My cookie recipes here on Make It Dough are the most popular and widely shared of all my posts. But I have to say, these pumpkin-enriched cookies are probably best I’ve ever made. These cookies have an amazing texture that I achieved due to a few techniques and a key ingredient that I substituted out…
Wow I am soooo genuinely excited about this recipe. This came together completely as an accident. We had an excess of apples, and of course I wanted to incorporate them in some sort of bread recipe. I knew that many cake and cookie recipes use applesauce as a substitute for eggs, and I was curious…
Better late than never — so many people messaged me to ask for this brownie recipe after I shared a photo of it on my Instagram stories a few weeks ago. Last weekend I finally got the chance to bake and perfect this recipe and now I’m finally ready to share it with you guys!…