Here's a rye bread I learned at a class a few years back. Danish rye is a toothsome seed-and-grain bread, that I put on my menu as a Danish smørrebrød, an open-faced gravlax sandwich. Below are photos of my miniature version in a small bread tin I found (great for...
Amber Lambke AmberLambke is founder and CEO of Maine Grains in Skowhegan Maine. I first introduced myself to her as micro-baker, chef and blogger back in 2014. Since then Maine Grains has grown leaps and bounds. I have been waiting to figure out how to get...
Bread is often associated in religious themes of sharing. Pain de Lodève is one such bread, a namesake from the French village of Lodève in the region of Occitaine. The unique story of the town's patron saint are woven into the vocabulary of...
While trying out a sourdough brioche for work, I was having hard time figuring out the amount of dough relative to the size of one of my loaf pans. It's never easy, but the photos below capture some of the problem and the solution.
After a few sumptuous visits to Atla, a New York City restaurant that features amazing tortillas, I got a couple bags of Andean corn and my cal powder out of the cupboard to make some masa. This effort came out better then my first try, even though the masa was a bit...
“Diet” was more effective than any kind of powerful medical therapy according to Ernest Hemingway. I wonder if he ever ate a media noche, or Cuban sandwich? It's said he's attributed to the Sloppy Joe. Its actual origins are unclear, though from what I heard it is...
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