“Diet” was more effective than any kind of powerful medical therapy according to Ernest Hemingway. I wonder if he ever ate a media noche, or Cuban sandwich? It’s said he’s attributed to the Sloppy Joe. Its actual origins are unclear, though from what I...
Laurent L’Hénaff is a baker who switched from his career as an IT engineer to working in front of an oven. Like his pal Thierry Delabre, who also started baking as a hobby, Laurent is from Brittany with an inspiring website and Facebook presence. I...
Below is a shot of a highly refreshed sourdough starter. It actually blasted out of the pot. The key to a great sourdough is all about understanding fermentation of the starter. That takes attention, experience, and intuition. In cooking, a watched pot never boils....
Dan Leader’s new book, Living Bread is out. Spotting him promoting it at Union Square’s Green Market, I took the opportunity to chat with him about flour, bread and life in the big apple, New York. Wished I had asked him about one of the tips he gives in...
St. Honore is the signature loaf I was gifted when at Pierre Ragot’s boulangerie Maison St. Honore in Marseille. It’s basically a campagne style bread, with wheat and rye. Going through some bread notes I found some that fit the character of St. Honore...
