📝 Ingredients:

• 100g active sourdough starter
• 350g bread flour
• 50g whole wheat flour
• 275g filtered water
• 10g sea salt
• Rice flour for dusting

👨‍🍳 Instructions:

1. Mix starter, water, and flours until combined, rest 30 minutes
2. Add salt and perform stretch and fold technique
3. Bulk ferment for 4-6 hours with folds every 30 minutes
4. Shape dough gently and place in banneton basket
5. Cold proof in refrigerator overnight (12-18 hours)
6. Preheat Dutch oven to 500°F
7. Score bread and bake covered for 20 minutes
8. Remove lid, reduce to 450°F, bake 25 more minutes
9. Cool completely on wire rack before slicing

📝 Ingredients:

• 200g almond flour, finely ground
• 200g powdered sugar
• 150g egg whites (aged overnight)
• 200g granulated sugar
• 50g water
• Purple gel food coloring
• 150g butter for filling
• 2 tablespoons culinary lavender
• 100g powdered sugar for filling

👨‍🍳 Instructions:

1. Sift almond flour and powdered sugar three times
2. Make Italian meringue: cook sugar and water to 240°F
3. Beat egg whites, slowly add hot syrup
4. Fold meringue into almond mixture using macaronage technique
5. Pipe circles onto parchment, tap pan to release air bubbles
6. Let rest 30-60 minutes until surface is dry to touch
7. Bake at 300°F for 14-16 minutes
8. Make lavender buttercream by infusing butter with lavender
9. Fill cooled shells with buttercream
10. Refrigerate 24 hours for best flavor

📝 Ingredients:

• 300g tipo 00 flour
• 3 large eggs
• 1 teaspoon olive oil
• 500g ricotta cheese, drained
• 100g Parmigiano-Reggiano, grated
• Nutmeg, salt, and pepper
• 100g unsalted butter
• 20 fresh sage leaves
• Lemon zest

👨‍🍳 Instructions:

1. Make pasta dough: combine flour, eggs, and oil, knead 10 minutes
2. Rest dough wrapped in plastic for 30 minutes
3. Mix ricotta, Parmesan, nutmeg, salt, and pepper for filling
4. Roll pasta dough into thin sheets using pasta machine
5. Place filling spoonfuls on pasta sheet, brush edges with water
6. Top with second sheet, press to seal, cut into squares
7. Boil ravioli in salted water for 3-4 minutes
8. Brown butter with sage until fragrant and golden
9. Toss cooked ravioli gently in sage butter
10. Serve with extra Parmesan and lemon zest

📝 Ingredients:

• 200g all-purpose flour
• 100g cold butter, cubed
• 50g powdered sugar
• 1 egg yolk
• 150g almond flour
• 150g butter, softened
• 150g sugar
• 3 eggs
• 300g fresh raspberries
• Vanilla extract and almond extract

👨‍🍳 Instructions:

1. Make tart dough: combine flour, butter, sugar, and egg yolk
2. Press into tart pan, refrigerate 30 minutes
3. Blind bake at 350°F for 15 minutes
4. Make frangipane: cream butter and sugar
5. Add eggs one at a time, then almond flour and extracts
6. Spread frangipane in baked tart shell
7. Arrange raspberries on top
8. Bake at 350°F for 35-40 minutes until golden
9. Cool completely
10. Dust with powdered sugar before serving

📝 Ingredients:

• 500g bread flour
• 140g water
• 140g whole milk
• 55g sugar
• 40g softened butter
• 11g instant yeast
• 12g salt
• 280g cold European butter (for laminating)
• 1 egg + 1 tablespoon water for egg wash

👨‍🍳 Instructions:

1. Make dough with all ingredients except laminating butter
2. Refrigerate dough overnight
3. Pound cold butter into 5x7 inch rectangle
4. Roll dough, encase butter, seal edges
5. Perform 3 letter folds with 30 min rests between
6. Roll to 9x24 inches, cut into triangles
7. Roll triangles into croissant shape
8. Proof 2-3 hours until doubled
9. Brush with egg wash, bake at 375°F for 20 minutes
10. Cool on rack and enjoy warm

📝 Ingredients:

• 150g dark chocolate (70% cacao)
• 3 tablespoons butter, plus extra for ramekins
• 3 egg yolks
• 5 egg whites
• 1/4 cup sugar, plus extra for dusting
• 1 tablespoon cornstarch
• 1/4 cup milk
• Vanilla extract
• Pinch of salt

👨‍🍳 Instructions:

1. Butter and sugar six 6-ounce ramekins
2. Melt chocolate and butter together
3. Whisk in egg yolks, cornstarch, milk, and vanilla
4. Beat egg whites with salt until soft peaks form
5. Gradually add sugar, beat to stiff peaks
6. Fold 1/3 of whites into chocolate mixture
7. Gently fold in remaining whites
8. Fill ramekins to top, smooth surface
9. Bake at 375°F for 12-14 minutes
10. Dust with powdered sugar, serve immediately