We love to bake!
At work, I get a lot of requests for classic Americana diner cakes. They're difficult to translate to the French Pastry shop where our club usually orders, and I rarely have the time to prepare such cakes at work, myself. Truthfully, even with a crew of four cooks at...
My sourdough wasn't behaving recently so I wrote for help from master baker Yohan Ferrant. This sour dough master from France offered many insights, including a whole vocabulary; hetero-fermentative, proteolyse, aceitic, and lactic. Guiding me through the process,...
Maine Grains offered me a sample of some wonderful milled flour from locally sourced farms. So far I've used it alone and with other organic and heritage flours. What a difference in handling, as well as in taste. Buy flour from the supermarket, there's a small chance...
Using five kilos of Palmento flour Filippo Drago sent me, my first thought was to use it for a classic Pane Nero. But reading about a formula which called for just 33-percent semola, I decided to tweak it by using it in the ferment as well as in the final dough....
If you love bread, Ian Lowe is an absolute gem. An American born baker, Ian now lives and works in Tasmania, running APiece bakery, found here on Facebook. It may take a long flight (and even longer sail) to enjoy his baking in person, but...
Years ago, my brother gave me one of the greatest lessons as a chef; encouraging me to constantly practice deciphering and then describing (to myself) what flavors I tasted in any given dish. Not just the taste but the entire sensory experience a spice inspired. From...
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