Our fifth module in the Better Baking Academy with Bob’s Red Mill is all on the galette, the free-form tart that has endless possibilities. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. This module stars a Blueberry Cornmeal Galette, the perfect rustic conclusion to any dinner. Our tender galette crust is courtesy of Bob’s Red Mill Organic All-Purpose Flour and the delightfully crunchy Bob’s Red Mill Medium Grind Cornmeal. We’re talking to Michele Song of the baking blog Studio Baked to chat about galette crust dos and don’ts, as well as all the ways you can play with the filling to create your own special version.
Special links from this episode: