My latest effort with fermented chilies was inspired by this article on Fresno chili vinegar. Alas I was missing some of the sweeter ingredients. Relying on Thai bird chilies, I added sweet peppers to tame the heat. Then I left my first batch on the shelf for about a...
Fermentation is my my passion. From beer to bread I've traveled its tributaries in search of the perfect harbors. One destination has been elusive; lactic fermented chili sauce. James Lahey introduced me to this wonderful creation. Trying to put my hand to a homemade...
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....
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