I haven't heard from my Brazilian baker friend Marco Cerruti, who seems to have just moved to Florida, and recently spent some time in Spain teaching at Le Cordon Bleu. Looking through notes I took talking to him in the past, I remembered how he laughed about all...
Campaillou was a bread I tasted at Pascal Rigo's California bakery, a place my brother once worked. It's a loaf whose flavor lingered in my mind since then, it's that good. Craving it recently, I found a recipe from a milling firm selling a mix of flour...
I fly under the radar of faith, except when I bake bread. Bread is for sharing, breaking with friends - that is my liturgy. This weekend is no exception. With Easter and Passover falling at the same time, and the world is still a mess, hallelujah. Let us break...
How unleavened is unleavened? If it's more than 18 minutes it's Chamentz...
Recently baking author (and teacher) Richard Miscovich posted a 67% sprouted rye bread. Wanting to make it, I set about configuring the numbers on my single detmolder calculator. Having no sprouted rye, I was so eager that to bake the bread that I ended up grabbing a...
Cutting white flour from my diet - and doing it cold turkey - can be scary if not tricky. But... yes you can, yes you can, yes I can... Please! What has made it easy is using alternative baking grains, like kamut, whole wheat, rye and some spelt to fill in. For...
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