On a current shopping spree through downtown New York City's Essex Market, we found an outlet of the legendary uptown store Schaller Weber. An icon of a city section once known as "German town," (running between 80th to 86th street east of Third Avenue), Schaller...
Below is a shot of a highly refreshed sourdough starter. It actually blasted out of the pot. The key to a great sourdough is all about understanding fermentation of the starter. That takes attention, experience, and intuition. In cooking, a watched pot never boils....
It's been a busy holiday season. That led to foregoing attention to my usual holiday panettone-making. When I finally got the time to tackle this favorite ritual, I ended up with multiple failures, all due to mistakes on timing and fermentation. Finally, one made the...
I had some really old dough in my fridge and thought about Teresa Greenway's "old seed" mother bread. Somehow my original file disappeared, I asked her for a bit of help, and any how... here's my not so perfect version again. Despite it being a juicy white bread that...
Dan Leader's new book, Living Bread is out. Spotting him promoting it at Union Square's Green Market, I took the opportunity to chat with him about flour, bread and life in the big apple, New York. Wished I had asked him about one of the tips he gives in the book;...
Wanting a seeded rye, specifically a Schwarzer Hamster, I backtracked to Backer Suepke's welt, the Thuringian master of rye, wheat and a multitude of baked necessities. Then I got some Abruzze rye, (something between a medium grind and a 00 milled flour),...
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