Gluten free bread was never my big interest though I've played around with minor success, but I did not run back to it. That's until recently when a childhood friend commented on my bread photos, saying she'd love to try some but both she and her daughter...
Adapting recipes to sourdough, I came upon this for a classic baguette Viennoise. It's a breakfast bread or savory-filled roll you can find at boulangeries and cafes in France. It's a butter enriched and soft crumb sweet bread, but fill it with ham and...
Tourte Auvergnate is a classic French rye that resembles the landscape of its namesake region, an area of dormant volcanoes and mountains The distinctive look of its darkened crust and moist rye crumb are welcome geography for butter. This loaf has many different...
Nancy Silverton's book Bread at the La Brea Bakery was one of my first bread books. It has been on my shelf for many years. It's also been off my shelves while being used, leading to binder separation and a need to glue it back together. While mending the...
Recently my friend Chef Bob Perry sent me a sample of Kentucky-grown Edison wheat from Walnut Grove Farms. Suddenly I had three bags of grains spilling out of a newly arrived box that had been manhandled in postage. To understand how to use it, I sought advice...
During the pandemic, I ventured on foot to my former Long Island city neighborhood. This former industrial stretch of Queens is now a hipster neighborhood. The bad side? Rising rents. The good side, several breweries offering delicious beers including Fifth Hammer...
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