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 New York City (especially my borough of...
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...
I can’t deny being a little obsessive about “getting it right,” at least with baking. Take my pursuit of a perfect Italian “Roll Rosetta.” While my last batch was good, honestly, I can’t say it was “great.” A roll is no...
I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and photographs of his home baked breads, it followed his journey from the beginnings into the ranks of professional baker. Inspired by his wonderful looking...
Recently I made what author/baker Martin Philip calls “jiffy baguette.” It’s a classic yeasted baguette, something most sourdough snobs would not attempt. But the formula reminded me of something baker Jeffrey Hamelman said around “baguettes...
