My recent loaf of bread with my milled kamut, I increased my levain to 50% in the final mix with a firm starter, which made for a lighter crumb, delicious and deep flavors. Depending on times, hydration and feeding schedule of levains , this was...
Who gets to name a bread? Who gets to give their stamp of approval to say whether the bread lives up to the name? There's no simple answer to this, though here's one guarantee; trying to answer it is a great way drive yourself crazy. And if you want to...
My first Pandolce Genovese was made at school where we used baking powder. Below is a recent bake using sourdough. Incorporating several feeds, it's a bit like baking panettone; 1st impasto (first dough), enriched with eggs, and sugar, then sprinkled with candied...
Einkorn is the ancient grain that's regained popularity recently. But it remains something of a mystery when it comes to handling. While high in protein, the flour is weak in gluten, so shaping a decent loaf can be a challenge. After a long proof, designed...
Below is a slice of home-baked cider raisin apple bread with a morsel of foie gras on a lettuce leaf bed, topped with apple quince compote. In one way it’s a simple set of flavors. In another way it’s complex. Either way, it’s delicious.
