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Bake from ScratchBake from Scratch

Bake from Scratch July/August 2018

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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6 Issues

IN THIS ISSUE

access_time2 min.
from the editor

THE LONG, HOT DAYS OF SUMMER ARE HERE, and for me, that extra bit of daylight means one thing: more time to bake. Time to head to the farmers’ market because we’re baking with all the fresh summer fruit for this issue, from berries to stone fruit. But we’re not keeping it basic. We’re shaking up your summer programming with a pizza primer from Ken Forkish, an ice cream cake bonanza, and a foolproof guide to THE fluffiest Milk Bread (see the luscious rolls I’m holding). It was also high time for me to give a little shout-out to my new favorite ingredient. Black cocoa has changed my baking game, turning my cookies (check out our cover star!), brownies, and cakes rich black velvet and bringing in the deepest, darkest chocolate…

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contributors

DEVRA FERST Devra Ferst is a food writer, editor, and cooking instructor living in Brooklyn, New York. She previously served as an editor at Eater NY and as the senior editor of Tasting Table. Her work has appeared in Bon Appétit, NPR, Vogue, Mic, Food & Wine, and numerous other publications. When she’s not typing away, you can find her exploring a market in her adopted hometown of NYC, or in the Middle East, where she visits every summer. She has exceptionally strong opinions about what makes a good babka. Favorite Pizza: “Speedy Romeo in Brooklyn makes exceptional pies, but the best part is always the house-pickled chile peppers.” ANDREA SLONECKER Andrea Slonecker is an award-winning cookbook author, food stylist, and culinary teacher based in Portland, Oregon. She was formerly the recipe editor of…

access_time1 min.
bake from scratch tm team

LAURA CRANDALL Laura Crandall is a food stylist and recipe developer at Bake from Scratch who studied baking and pastry arts at Johnson & Wales University. She was born and raised in Birmingham, Alabama, and recently moved back home with her husband and 1-year-old son after living in New York and Virginia. She and her husband share a passion for food and hope to open their own restaurant and bakery one day. Laura loves to spend her time taking her little one on new adventures and cooking for others, from breakfast feasts at home—her biscuit game is strong—to birthday celebrations and even weddings. Favorite Pizza: “The best pizza in the world is in Italy. You can’t beat eating a simple margherita made with a light dough and fresh, local ingredients while sitting…

access_time2 min.
the baker’s books shauna sever

HOW TO BE A DOMESTIC GODDESS (Hachette Books, 2005) by Nigella Lawson “Nigella Lawson’s style is such an inspiration to me and so many others. She doesn’t make anything seem impossible; instead, she helps home cooks view baking as something that’s doable at a moment’s notice. This is one of the few books I have that lives on my countertop as often as it lives on my nightstand. I love reading her headnotes just for fun.” BAKEWISE (Scribner, 2008) by Shirley O. Corriher “Ahhhh, Shirley Corriher. Brilliant, fun, and so, so good at getting people to understand the minutia of food science. When I’m developing a recipe and I’m stuck on why something isn’t working the way I want it to, I can always count on this book to help me review the basics, like…

access_time4 min.
jelly roll

My brother and I used to love watching our mother bake her signature strawberry jam-filled jelly roll cake. We grew up in Long Island, and she’d make them all throughout the summer—not always for birthdays or special occasions, but just days when she felt like baking. Since we were out of school, my brother and I got to watch her bake them. From beating the eggs, baking powder, and salt with her rotary egg beater to rolling up the cake, we’d observe the entire process in awe. It’s such a dynamic cake, and the technique is still so interesting to me. Things got really exciting once the cake came out of the oven. My mom would let me dust the towel with confectioners’ sugar so it wouldn’t stick once the cake…

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the redo

STRAWBERRY LEMON JELLY ROLL Makes 10 servings We give the plain sponge cake a bright lemon kick and a sweet swirl of luscious berry buttercream. Intense freeze-dried strawberries flavor a rich mascarpone and buttercream filling while fresh ones crown the top of our sunny cake. ¾ cup (94 grams) cake flour, sifted¾ teaspoon (3.75 grams) baking powder¼ teaspoon kosher salt4 large eggs (200 grams), room temperature and separated⅔ cup (133 grams) granulated sugar, divided2 lemons (198 grams), zested1 tablespoon (14 grams) fresh lemon juice1 cup (120 grams) confectioners’ sugar, for dustingStrawberry Mascarpone Buttercream (recipe follows)Garnish: confectioners’ sugar, fresh strawberries 1. Preheat oven to 350°F (180°C). Spray a 15x10-inch jelly roll pan with cooking spray. Line pan with parchment paper, and spray pan again. 2. In a small bowl, sift together flour, baking powder, and salt.…

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