Found this bag of Øland flour at the Union Square market. I'm impressed and it made great bread.
Øland Flour
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Spring Fling
This year's annual Spring Fling event at work was insane. Of course, it always is insane. Ritually celebrating a mix of Italian basic-but delicious mainstays, we produced a range of goodies. Below are some shots of what went into our "fling," including...
Fermentation Sweet Spot
When it comes to fermentation, I am finally understanding the meaning of the "sweet spot." I achieved it recently with a 50-percent hydrated lievito madre, the classic Italian fermentation vehicle. It's based on an equal proportion of flour and levain with a...
Do-Nothing Bread
Here's a non-traditional technique where you use a small percentage (one percent - even a half a percent) of sour dough added to a kilo of flour instead of the standard ratios of anywhere from 10-50%. The idea is to give the dough gluten development through the...
Refreshingly Minty Milk
The other night at work I took some sugar and fresh mint and threw it in a mixer, then added it to milk for the pleasure of a French refreshment I'd remembered years ago; une boisson fraîche (cold drink). Delicious.
Les Marais
Paris's Les Marais is the home of the Jewish quarter. Walking through this neighborhood my Thanksgiving escape to France, I found this enclave, with it's family named delicatessens, bakeries, and food vendors. There's a lot of history here, not all of it pretty....
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