Mykitchenarea

O pečení, o prevažne kysnutom pečive z divého kvásku, ale aj o drobnej cukrárčine

04/03/2026

Mazanec — Easter sweet bread, a classic from Slovakia & the Czech Republic, made with sourdough.

Traditionally, mazanec is made with raisins… but personally, I'm not a fan of baked raisins, so this marzipan-filled version is MY favorite.
Soft, buttery crumb — closer to brioche than bread, just as traditional mazanec should be. Swipe to see the rich crumb.

Ingredients:
100 g active sourdough starter (100% hydration)
200 g strong/bread flour (~13% protein, qi use )
400 g all-purpose flour (~12% protein, again I use )
110 g butter, sliced
110 g eggs (2 medium)
3 egg yolks (from medium eggs)
50 g almond butter
260 g half-and-half (or 130 g milk + 130 g heavy cream)
100 g sugar
5 ml vanilla extract
5 ml lemon extract
7 g salt

Filling & topping:
200 g marzipan or almond paste, divided into 4 parts, rolled into thin logs (put them inside of dough logs during the shaping)
Egg wash
Sliced almonds
Powdered sugar

This is my contribution to the
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Shannon

04/01/2026

Hot cross buns..soft, glossy and yummy.

When I developed this recipe 2 years ago, the Dubai chocolate was a huge hit and pistachios were in everything. Well pistachios are still quite popular and I love them, so this year I returned to this version again.

If you try this recipe, tag me, so I can see it❤️

Pistachio, white chocolate & sour cherry — with a hint of chai and orange in every bite.

Dough:
70 g active sourdough starter (100% hydration)
300 g all-purpose flour
100 g strong bread flour
200 ml milk
50 g sugar
40 g butter
45g pistachio paste
1 egg (M size)
4 g salt
5 ml vanilla extract
3–4 g chai spice
orange extract or oragnge zest

After bulk fermentation, fold in:
40 g chopped pistachios
75 g dried sour cherries (soaked in orange juice + orange zest, then patted dry)
50 g white chocolate chunks

Cross paste:
50 g all-purpose flour
15 g powdered sugar
50 ml water
Vanilla extract
Orange zest

Mix into a smooth paste and pipe crosses before baking.

Rum-orange syrup:
50 ml rum
15 g sugar
1 tsp juice + orange zest
20 g warmed butter

Heat until combined and brush over hot buns right after baking.

03/27/2026

All the spring break breads in one place :)
I baked them, but the shaping and decorating? That was all my 9-year-old daughter, Ellie.

I’d say she did a pretty amazing job.

Swipe through to see all her breads — and don’t miss those crumbs
P.S. She went all in with the Easter stencils :)

We used this formula for the dough:
20% sourdough starter (100% hydration)
20% white rye flour
20% whole wheat flour (climate blend)
20% bread flour
2% salt
82% final hydration
The rest was all-purpose flour

All flours are from , the climate blend with collaboration with
Stencils :

03/17/2026

Cookie stencils… but on sourdough.

Black cocoa, a simple stencil, and suddenly sourdough turns into something a little more festive 🍀
(Set to Kesh Jig—because it just felt right😄)

“Happy St. Patrick’s Day” with four-leaf clovers baked right into the crust—while the score above still does its job.
And, of course, there’s a proper crumb inside.

Recipe:
100g active sourdough starter (100% hydration)
100g white rye flour
100g golden wheat - whole wheat flour
100g bread flour
200g all-purpose flour
10g salt
375ml water

Stencil:
All flours:

Stencil or classic scoring—which one would you go for?
Tag me if you try this technique or recipe—I’d love to see it.

03/16/2026

St. Patrick’s Day is coming… so I turned sourdough into shamrocks. ☘️
The shaping trick is surprisingly simple.

Yes, they’re filled with basil pesto—because if we’re going green, we’re going properly green. 😁

Soft sourdough dough, a swirl of pesto, and a simple shaping trick that turns them into edible shamrocks.

Dough:
100g active sourdough starter (100% hydration)
460g all-purpose flour ()
50g butter
10g salt
30g sugar
250ml milk

Knead into a smooth dough and let it rise until doubled.

Roll into a 40 × 20 cm rectangle, spread with basil pesto, then roll both long sides toward the center until they meet.

Slice with thin twine(trust me—it’s cleaner than a knife). Place three pieces together to form the shamrock shape, let them rise again, brush with egg wash, and bake at 195°C / 385°F until golden.

Bart (est. August 2014) approves this St. Patrick’s Day baking. 🍀

03/15/2026

Today’s bake was extra special… because I didn’t do the shaping.

The challah, knots, and Kaiser buns were all shaped by my 9-year-old Ellie.

Little hands, lots of concentration, a bit of flour everywhere… and honestly, I think the results speak for themselves. Looks like all those episodes of and are finally paying off.

Baking together is still one of my favorite ways to spend time in the kitchen — passing along a little patience, creativity, and love for bread - proud mama moment.
And speaking of bread, stay tuned because she shaped one too, and it's waiting to be decorated and baked❤️

Starter Bart was obviously involved, too. 😉

03/08/2026

We are celebrating International Women’s Day!
So today’s post is a spring bundt cake I baked a few years ago.

And because I'm also a cancer researcher here’s to strong women everywhere—may we continue to support, uplift, and empower each other!
From breakthroughs to daily discoveries, we honor the incredible women who inspire, lead, and contribute to science every day.
Check our and give us a follow❤️.

Bundt cake pan

03/04/2026

One goal - to end cancer.

That's the reason I decorated these sourdough breads with arrows - symbol of

Pelotonia is a community that is determined to see an end to cancer. Every single $ we raise for Pelotonia is going to cancer research. Every year, my husband rides the Pelotonia ride because he himself is Pelotonia research alumnus, and his research was supported via Pelotonia in 2018-2020. Results from this research helped to start clinical trials - step closer to our goal - to end cancer.

Please consider to support my husband's efforts to raise the money for the Pelotonia. You can find the link in my profile. Help us to get closer to One goal. Thank you.

Recipe for the bread:
20% white wheat sourdough starter (100% hydration)
10% white rye flour
10% pumpernickel flour
80% bread flour
2% salt
80% hydration

All flour by

03/03/2026

Happy Purim to all my Jewish friends ❤️

Which filling is your favorite?
Let me know :)

PS: Mine is poppy seed filling

02/15/2026

This Valentine’s bake is my yearly tradition, as it's my husband's favorite — a hazelnut banana Swiss roll filled with silky salted caramel mousseline and finished with a generous drizzle of salted caramel sauce… because one caramel layer is never enough.

Banánová lieskovcová roláda so slaným karamelom a karamelovým krémom. Pečiem ju už takmer každý Valentín, pretože je to jeden z najobľúbenejších zákuskov môjho muža. A čo pre muža neurobím, vsak?😄
Recept je na blogu.. https://www.mykitchenarea.com/sk/orechova-bananova-rolada-so-slanym-karamelom/

Address

Upper Arlington, OH
43212, 43220, 43221

Website

http://www.mykitchenarea.com/, https://www.pelotonia.org/profile/MB0442

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