Photo credit : Melissa Rivard Before devoting himself to baking, Andrew Janjigian worked in the biotech industry as an organic chemist. His background was probably great training for the world of baking bread, a sphere that demands you embrace both...
Sourdough baking can be a challenge. Despite years practicing, I have frequently had disastrous results. The primary challenge? Perfecting the levain. When it fails, the starter can remind you of all your imperfections as a baker. Feed it like it's your...
When it came to my baking mentor and friend, Thierry’s formulas were often difficult to execute. But they have always proved well worth the challenge. My image of him in the kitchen is of a man tinkering and changing numbers on huge boards marked up with...
Macarons are sometimes confused with Emmanuel Macron, the President of France, at least too news-deprived Americans. In fact, macarons are splendid sweeties, a mix of egg white meringue shells that are baked and filled with ganache, butter cream or fruit jam. There...
My mind navigates toward bread. Whether biking city streets, traveling New York’s subways, or walking our wonderful avenues and less wonderful boulevards, my mind inevitably brings me back to bread. Baking it, savoring it, chewing it. The web is particularly...
