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BAKE! with Zing

  • Classes
    • Classes by name
    • Classes by date
  • Virtual
    Classes
  • Kids &
    Families
  • BAKE!-
    Cations®
  • Private
    Classes
  • Kits &
    Cookbooks
  • FAQ
  • Search
  • About Bake
  • Blog
  • Directions
  • Gift Cards
  • Bakehouse
  • Contact Us
  • Cart
  • Log In

Bakehouse Blog – Latest Posts

BAKE! History Our Food People & Places Recipes Tips & Techniques

Popular

  • A Recipe for Supremely Soft Rye Bread
  • Cultured Butter Comes to the Bakehouse Pastry Kitchen! 
  • All About Salt: What We BAKE! With and Why
  • Mandelbread: The Cookie Underdog
  • Stollen: This German Bread is a Holiday Highlight
  • All About Baker’s Yeast
  • 7 reasons to fall for freshly milled flour
  • Our Guide to the Best Breads for French Toast
  • Ari’s Pick: Caraway Rye
  • Jewish Rye Bread from Eastern Europe to Eastern North America

September 5, 2019

By Lee Vedder

Cream of Wheat

A Local Take on a Classic American Breakfast Porridge

green olive focaccia slices

August 28, 2019

By Emily Hanka

Green Olive Focaccia

The Whole Grain Snack We're Hooked On

August 20, 2019

By Amanda Benson

Finding a Baking Community in a Remote Town in Maine

August 13, 2019

By Lee Vedder

Gateau St. Honoré

A Dessert Made of Other Desserts

August 8, 2019

By Lee Vedder

From Kipferl to Croissant

A Brief History

June 5, 2019

By Hailey Schurr

All Roads Lead to Megan Phillips Goldenberg

Grain Hubbing in the Upper Midwest

May 30, 2019

By Lee Vedder

Summer’s Perfect Pair

Graham Crackers & Marshmallows

May 23, 2019

By Emily Hanka

Conversions with a Kitchen Scale

May 13, 2019

By Lindsay-Jean Hard

Let Them Eat… Brioche?

May 8, 2019

By Hailey Schurr

Supporting Great Grains with Dr. Stephen Jones

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BAKE!
Visit us at:
3723 Plaza Drive
Ann Arbor, MI 48108
[email protected]
Telephone 734-761-7255
7am-5pm daily
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