Stirring talk about chefs, bakers, and food
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Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery soul. Their proud but simple elegance. Their mythic past of creation among Viennese bakers hiding in the cellars as the city was sacked by the Turks -...
Hot Dog
A Stir The Pots Post My father’s family were working class East European Jews who came to America and settled in the manufacturing towns of upper Connecticut. Typical of those who lived through tough times, they were often focused on strategies and morality of...
Challah
With the recent price hike in eggs, I turned to making Challah. It's a bread that starts with a dough that can even be made without eggs (just ask Reddit!). It's also a bread with wide regional and historic roots, spreading among the Jews around two of our diaspora...
Farmer Bread
As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel. This time, the whole family was visiting us in our city. Years ago, she took me on a rainy morning through a farm field and dark woods to an ancient...
Pan de Yuca
Pan de Yuca The cassava plants found in Africa and Latin America can produce a gluten free (GF) starch useful in all sorts of preparations, including breads like the one above, a bun known as Pan de Yuca (bread from Yuca). In...
Brezlen
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially when served with butter, ham, and a cold beer. During my time in Germany, they were a staple found in kiosks and beer halls. On my recent trip to...
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