Early in our history, Stir the Pots interviewed Dan Lepard, someone who helped shape my entire baking approach. Then somehow we lost the interview on the site. So I reached out to Dan to fill out a written interview questionnaire, he kindly obliged. How did you...
After the end of The Loaf in a box, the pop up Dan Lepard and Ibán Yarza were a part of and which I'd visited last august; I felt nostalgic for the magic I'd felt there, and decided to make the signature loaf called "Extreme". It's one of the breads I'd helped shape...
The Loaf in a Box is a pop-up (temporary) bakery in San Sebastian, Spain run by Dan Lepard through the auspices of two organizations. With a crew that included Ibán Yarza and hardworking apprentice bakers, Egoitz Fernández and David Arellano whom I met. It has created...
Dan Lepard had an interesting version of a slider bun, the rage for mini burgers. I adapted it for my obsession for a soft bread roll common in Latin markets, but with a twist, using plantain flour. Plantains, a staple in Latin America, are fried, boiled,...
Away for a few days for July the 4th, my levains were chilling in my fridge dormant. When upon arriving home, I had no bread around. Yeast was my only way of rising any bread, so I opted to use Dan Lepards "easiest" bread formula from The Guardian Baking...
Whether it's nostalgia or retro rehash run amok, cupcakes have become a ubiquitous part of New York City's specialty bakeries. To me, they have seemed a curse; the creation of bandana-wrapped,tattooed pastry decorators plopping grotesque colored frostings and...
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