"When you start experimenting in dough, it’s never-ending!” says Chef Giuseppe Cortinovis excitedly. Cortinovis has more traditional credentials under his belt, among them a professional course in traditional pizza at ITHQ in Montreal and a Roman pan pizza course with respected chef Massimo Bosco in Sardinia.
Chef Allen Susser recommends using mangoes at their ripest. This recipe was launched at the South Beach Mango Festival.
Toronto – Muskoka Brewery and Ace Bakery of Toronto teamed up to create bread recipes using three seasonal beers, Winterweiss, Shinnicked Stout and Harvest Ale, and offer classes on how to make them. The London Free Press reports. | READ MORE
Pizza New: A whole new era for the world’s favourite food, by chef Stefano Manfredi, looks at what happens when pizza is made using different stone-milled flours, various fermentation procedures and free of the strictures of tradition. It includes recipes for pizza rossa, pizza bianca, Roman pizza, and filled, fried and sweet pizzas such as the delicate dessert recipe below, “Pillow of dreams.”
Spicy Sourdough Cornbread
This will make four sub-size loafs or you can halve it and make two regular loaves of bread. Great served with pasta dishes.
Leftover bread? Try this comforting gourmet pudding dessert combining the old favourite flavours of rum, raisins and cinnamon from PreGel Canada. Top it with zabajone whipped cream to give it a sophisticated touch. The Zabajone Bread Pudding is a tried and tested recipe from PreGel Canada's kitchen, perfect for an early fall, cozy feeling.
Chef Marco Ropke of the Pastry Training Centre of Vancouver has contributed one of his favourite rye bread recipes to Bakers Journal readers.
Kensington Market is famous in Toronto. The area is now bounded by Queen St. West to Bloor, and Lippincott to Augusta.
Paris-themed weddings are a hot trend this year.
Ciabatta is a wonderful bread that was born in Lombardy, in northern Italy. Today, this bread has became almost as popular as the French baguette.
In this edition’s Final Proof, columnist and registered dietitian Jane Dummer explores the benefits to using barley in your baking.
There are many different kinds of flatbread, with each region or ethnicity being very particular about its tastes.
History and secrecy surround many of the “mother” doughs used by bakeries to create one of the world’s most ancient breads: sourdough.
FEATURED FORMULA Roasted potato with caramelized onion and mushroom sourdough bread Our latest featured formula comes from Alan Dumonceaux, chairman of the baking program in the School of Hospitality and Culinary Arts at the Northern Alberta Institute of Technology (NAIT).
This month’s formula comes from John McColl at Puratos Canada. For more information, visit: .
Between January and November 2008, 25 per cent of all new food products launched worldwide were either positioned as trans-fat-free or produced with no additives or preservatives. Moreover, one in every four products launched last year was positioned with some sort of health benefit.
October 22, 2008 - One of our experts shares a favourite holiday sourdough recipe sure to entice customers with a sweet tooth. This formula is a spin-off of the Italian classic chocolate bread. Added to this formula are rum-soaked cherries, bittersweet chocolate and sourdough culture. 
This bread has a delicious, nutty crust, a beautiful golden interior, and, with the addition of the fennel seeds, a wonderfully unique flavour.
A fruity treat from the Bakers Journal recipe collection, Baking Over The Decades.
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