natashas_baking

natashas_baking Sourdough baking
(3)

09/01/2026

Pumpkin purée for the orange, matcha for the green — and both doughs were mixed in my Halo Core and Halo Pro mixers. I love how quickly these spiral mixers develop the dough without overheating it.

500g flour
250g starter
360g water
0.5g dry instant yeast
10g salt
Mix the dough, divide, then add pumpkin purée to one part and matcha to the other, ferment, shape. Rest overnight.
Bake at 500°F — 15 min with steam, then 20 min without.

08/25/2026

Peach Danish
Laminate the croissant dough using the Brød & Taylor dough sheeter with 1 double fold + 1 single fold. Roll to 4 mm thick.

Cut the dough in half, lightly brush one half with water, and place the second layer on top. Refrigerate overnight.

The next day:
• Cut into 9 cm squares and proof.
• Blanch the peaches, remove the skins, cut in half, and remove the pits.
• Place one peach half on each Danish, pitted side up.
• Add 1 tbsp brown sugar on top and finish with slivered almonds.

Bake at 375°F for about 18 minutes, until beautifully golden.

My croissant dough recipe — link in bio.

08/20/2026

Why did nobody tell me mini pies were this cute?!

Made with my homemade puff pastry (recipe on my website — link in bio) and, of course, a pinch of Diamond Crystal Salt Co.® to make all those flavors pop.

08/13/2026

This is one of the most beautiful loaves I’ve made—meet Lavender Honey Butter Sourdough.
And the perfect first dough to put my new Halo Core to work. Small enough to live on my kitchen counter, but it uses the same spiral hook + breaker bar concept found in commercial spiral mixers, giving the dough incredible gluten development and structure.
Small but mighty—and I’m very excited to see what else I can make with it.

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