Dough Decides Its Time Every so often a job turns into something more than a job. Last week I made pizzas for a client’s poetry gathering — the kind of night where people actually read their work out loud, no pretense, just words and wine and good company. When...
My new oven is sleeker than the one that has so well served me over the past decade. It’s a new knight in updated armor. No rust. Fresher face. How will it hold up? Ten years ago while waiting for a replacement (for the even older “old oven”), I...
Hello Old friend Full Circle at the Farmers Market A while back, I was at a farmers market in Chelsea, picking up vegetables for work. I work at Sullivan Street Bakery, right in the neighborhood, so the market has become part of my regular routine. Paying for them...
On closing the gap between a Komo mill, Grand Teton Ancient grains, and the flour my sister used to bring from Basel. Or the connecting points between great bread, home milled flour, Swiss baking techniques, and the glorious grains that come out of eastern Idado. ...
Swiss Multigrain Meets Sicilian Heritage Flour Pane Nero di Castelvetrano is dark, dense, deeply flavored bread built around Sicily’s ancient grains. It’s also become a staple in my oven. I’m not...
