Bob’s Red Mill and Bake from Scratch magazine are excited to present the 2021 Better Baking Academy, which now includes virtual workshops for each monthly module! Brian Hart Hoffman, editor-in-chief of Bake from Scratch, will teach each one-hour class and share baking tips, tricks, and recipes that you will want to re-create at home for family and friends. Consider this series an accessible and express version of baking school delivered straight to your home.
This edition of the video series is only $10, and all money will be donated to No Kid Hungry, the only national campaign committed to ending childhood hunger in the U.S.
Traditional puff pastry, pate feuilletee, is made by rolling, folding, and chilling dough over and over again, creating layers upon layers of butter and dough. As the layers of cold butter hit the heat of the oven, steam causes the dough to puff, creating the iconic buttery flakiness of pastries such as palmiers. But there’s an easier, faster way to achieve this delicious layering: rough puff pastry. Cutting down on time and energy but not on layers of lamination, our no-fuss recipe uses Bob’s Red Mill Organic All-Purpose Flour, a flour that is soft enough to keep things tender, but robust enough to handle multiple letter folds and roll outs. Get ready for a recipe that’ll blow away all of your buttery expectations.