Teff. It's a tiny seed from the Horn of Africa, and makes for a tricky flour that is high in nutrients and protein. If not careful and properly used, Teff can stick in your banneton, an expensive proposition for such an expensive but delicious grain. Recently I...
Sometimes it's better to be behind a trend, especially when it's something to do with food. Let other people do the tasting and wait for you and your taste buds to catch up! Other times, well, don't walk for it, run! Case in point. While walking...
Hydration, percentages, bulk ferment, levain, pre-ferment, biga... My baking vacation at Michel Suas's bread baking classes at SFBI left my head packed with, we'll call them, "breadisms." This first course, Artisan I, was focused on baguettes, difficult yet simple....
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