Sourdough Discard Rhubarb Cobbler - The Baked Collective
A delicious way to use spring rhubarb, this sourdough discard rhubarb cobbler incorporates discard into the buttery topping for a little tang.| bakedcollective.com
A delicious way to use spring rhubarb, this sourdough discard rhubarb cobbler incorporates discard into the buttery topping for a little tang.| bakedcollective.com
Welcome to the Baked Collective! We're a group of three women from Canada dedicated to all things baking. The three of us are professional food writers,| bakedcollective.com
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A zippy lemon cake with a bright lemon glaze, this sourdough lemon cake has just a hint of sourdough flavour and a light, tender crumb.| bakedcollective.com
Asparagus frittata is great for breakfast, lunch, or weeknight dinner! Green peas, baby spinach, and goat cheese keep it light and fresh.| bakedcollective.com
A yeasted sweet dough base topped with prune plums, this German plum cake is early fall perfection. Yeast-based cakes are surprisingly easy.| bakedcollective.com
A fall classic, this German apple sheet cake is made with a sweet yeast-based dough bas with plenty of tart apples and a crumble topping.| bakedcollective.com
Enriched sweet dough wrapped around a filling of butter, brown sugar, and sweet apples for the perfect seasonal homemade apple cinnamon rolls.| bakedcollective.com
Chantilly cream is a sweetened whipped cream and a French specialty, commonly used to fill layer cakes such as a Classic Victoria Sponge.| bakedcollective.com
