We love to bake!
While cleaning the kitchen at work, I found a bundt cake mold. It made me think of working years ago in the The Drake Swiss Hotel's bakery, specifically a cake we made called "Marmor Gugelhupf." It's not a yeasted or baking powder cake,...
While it's still the season for late winter root vegetable (not even close to time for summer tomatoes), here is what's been stirring in my pot. Old classics that include some fermenting, pickling, baking, food for thought and regeneration from hibernation.
In the past, my friend Domenico got me samples from Pivetti, the Parma-based flour milling company. These included Skura, a flour Antonino Esposito developed with grano arso. Well, the company was kind enough to send some more, a fairly big bag, actually. So there's...
Recently I was invited by Jim Lahey to his bakery for a day finalizing and testing formulas for his upcoming book on no-knead sourdough. It was interesting to watch. And gave me an opportunity to get a richer perspective of Jim's kitchen philosophy. Besides talking...
While I've been sort of mute of late, it's due primarily to my getting the flu. I haven't baked, cooked or even made coffee all week. Well, enough is enough. Craving a decent loaf, I refreshed my levain and made three loaves. Or was it four? Whatever, most came out...
Imagine, an entire week and no chance to bake! A lesser bread-geek might be devastated. Me, I kept my weeping to a minimum by added doses of cursing the blowhards known as America's Republican presidential candidates. That and gnawed on rusks and crackers. Well, the...
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