Pate Brisee (Pie Crust) “Soaked”

Pâte Brisée [paht bree-ZAY] is a French term for "short pastry". It is a rich, flaky dough used for sweet and savory crusts for pies, tarts, quiches, etc. This dough is very forgiving and easy to work with, if it rips when rolling it out simply press it back together. This recipe has been updated to include a soaking … [Read more...]

Password Reset
Please enter your e-mail address. You will receive a new password via e-mail.

End Of Summer Sale

10% to 55%* Off

 Friday, Sat. & Sunday

Save on your entire purchase of lacto-fermenting supplies – from fermenting kits, to eCourses, cookbooks, fermenting weights and more!

Sourdough products too.

SHOP NOW!

Add to cart to see discount.


*Offer Details: Percent off dependent on item selections.  No special codes needed. Discount will show in cart upon checking out. Offer expires 10/2@11:59:00PM CST

Let’s Be Friends!

We appreciate and care about all of our readers and feel as if we were long lost friends. So, let’s stay in touch!

Newsletter Signup

Be the first to hear about special sales, offers, and giveaways along with notification of newly posted articles and recipes.

Get our “Fermented Foods Fact Sheet” FREE just for signing up!

Cooking God's Way - www.cookinggodsway.com