From One Starter to Three: Rethinking How I Ferment When I started baking sourdough, the lesson was simple: flour, water, time — grow a ferment. I kept one starter, fed it big, and used it to inoculate everything. I also made way too much of it — this was before...
Two Roads to Pane Nero, Part Two: The Math Finally Catches Up Back in June I wrote about Two Roads to Pane Nero — two loaves built from the same idea (adapt Gustiamo's Pane Nero formula to European flour) but forced down completely different paths: a Swiss multigrain...
This past week on Feb. 12th I headed to Brooklyn's Museum of Food and Drink to hear Karima Moyer-Nocchi, a food writer who we interviewed a few years ago. I went to hear her talk about her latest book, The Epic History of Macaroni and Cheese. It turned out I came...
Over the New Year holidays I had time to bake with panettone sourdough. Using a three-time refreshed starter (along with three one-hour intervals between each) resulted in dough that was just the right texture and sweetness, at least for me. My last...
As Stir the Pots reposts past interviews, we thought of Lior Lev Secarz. The man behind Spice Brothers, Lior is a spirit who radiates the humanity and love of life that seems so under attack in the nation where he was raised. Israel. Stir the Pots is the creation of...
Ian Lowe is a transplanted Texan living in Tasmania. He's also one of the world's most knowledgeable figures in the world of baking bread. I first heard about him from fellow bakers who led me to his writing on The Fresh Loaf. Later I spent lots of time on his...
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