Old Mother. That's the name of a favorite bread from my friend Teresa Greenway, a loaf that's certainly easy to love. It combines old sourdough, which literally rots in the fridge, which is then added to the dough along with a well fed levain. Google Teresa,...
Having seen erratic taste and texture in recent bakes, I lessened the liquid in my sourdough to see if it improved my bakes. And thinking that weak protein from local flour (farmed and milled in NY State) had a negative impact, I also refreshed my levain by adding...
The loaf started was fermented with a rye, buckwheat sour dough. The remainder of the flour mix was varying percentages of local farmed wheat, barley and Castelvetrano grano duro from Molini del Ponte in Sicily. Buckwheat is a pseudo cereal, more a seed...
Early last Saturday morning I spent a few hours with bread baker Kamel Saci of Il buco alimentari & vinieria. Instead of our baking together, we shared stories of the business, talking bread and trends as he went about his day and I took photographs. A...
