Sauerteigbrot – or 60-40 bread – is my favorite German daily loaf. It has gluten strength and a rye-flavor imbued in every bite. Add in some malzstück to enhance the equation and you get a juicy crumb and lusty crust, enjoyed best when fresh-baked and cooling in the morning light! I finally got around to this method. Hoot, it works!
Feel free to follow us on social media for the latest news and more inspiration.
Some recipes deserve to be revisited. This croissant formula — pulled from my culinary school copy of Special...
I have been eating kimchi for years. Long enough that it has become a quiet constant at my table — tucked into pork...
Signing Macaroni At the Museum of Food and Drink, culinary historian Karima Moyer-Nocchi delivered a compelling...
0 Comments