Crusty loaves and fruit galettes (or pies) This past week, I've been baking with a variety of grains in testing: whole spelt, sifted durum, and a high-extraction wheat. This recipe isn't quite ready for prime time just yet. I want to try a more slender shape and pronounced tips—almost like a demi-baguette, but not quite that far. But, I'm super happy with the flour blend—spelt and durum work super well together, it's no wonder they're two widely used grains out in Italy! Check them out: I...

Dreamy cakes and muffins! A hint of warmth outside has me in full-on lemon cake mode, that familiar spring urge to bring brightness to the kitchen after months of hearty winter baking. But why stop at lemon? My countertop has become a playground for blueberry swirls, banana and date-studded loaves. Like many Italians, I first turn to my reliable favorite: the super simple Italian ciambella—that beautifully golden ring cake with its tender crumb and subtle sweetness. It stands alongside the...

Sourdough calzone, pizza, and focaccia This week, with the return of warm weather outside, I was eager to fire up my wood-fired oven and bake pizza, calzones, and focaccia. However, don't worry; if you don't have a wood-fired oven, all of these recipes can be prepared just as well in a home oven. I mean, look at this beauty right out of the oven: This dough is based on my Sourdough Pizza Dough, which has been available on the site for years. It's designed for home ovens, but it works well in...