www.ScratchBread.com
www.ScratchBread.com

The neighborhood is in need of a bakery. It seems like a half-bake idea. One day, I’m perusing New York Magazine’s ‘Grub Street’ section online. There’s an article, First Look: SCRATCHbread Rises in Bed-Stuy, about someone having the same dream, for they’re actively trying to open a bread shop in Bed-Stuy, Brooklyn, New York. Out of excitement, I sent an email to them requesting an interview. In between making the dream of having a bake shop in the neighborhood a reality, Alyssa Alpine and Matthew J. Tilden of ScratchBread agreed to answer a few questions. Read more

Blackberry Wheat Muffins
Blackberry Wheat Muffins

Wheat flour is the new experimental ingredient in the kitchen. It has a bit of a heartier and earthier taste. It’s unusually made with a rich sweetener, such as molasses or maple syrup; to tame it’s coarseness. Since this blog has started, the purchase of white flour is more frequent. Ordinarily, I should try to reduce the amount of baked recipes, but the thought of experimenting with other types of grainier flours was intriguing. Then, quickly baked goods could be part of a healthy breakfast on a weekday morning. Read more