Justin Dean is a food wizard. I heard about him through my former sous-chef Bob del Grosso. Justin interested me because of his multi-skilled abilities. Not just a chef, Justin is an expert in the nuances of fermentation. A few weeks ago, I invited him...
Four days past our annual Spring Fling, I had leftover scraps of donut and pizza dough. Given this was sourdough, I was reminded what my buddy, baker John Downes, once said, such remains are "Satan Spawn," as they inevitably lead to an acidic stew that, at best,...
Remodeling my kitchen at home, I have had little time to bake. So instead of keeping my starter out on my counter, I put it in my fridge. And now I have a new fridge with more room and accurate temperature. What a difference it's made. Bad scheduling and retarding, be...
In my years of baking bread, I have periodically revisited formulas which proved problematic. That experience led to some insights, among them the importance of fermentation. Not only does it require vigilance around time, but timing extends beyond looking at a clock....
Six-plaited challah isn't an easy achievement. Not at all! But here's a tip, one strand to the left, another to the middle. And so on. Using heritage-grain flour, I tinkered recently with various formulas, all the while juggling the numbers until hitting the perfect...
"Detmold Einstufenführung" is the name of a German process developed in the late-1950s for their larger bakeries, and was designed to produce daily sourdough bread in bulk. Below is a shortened version that offers a way to create a mature sourdough within 16 hours....
Feel free to follow us on social media for the latest news and more inspiration.