"La bière est un pain qui se boit"-Georg-Christoph Lichtenberg While brewing some beer, I kept the spent grain to make a bread with the malted grains. I adapted a formula from Wolfgang Süpke, using a mixed rye and wheat starter, and some smoked ale...
Danish for me are a favorite pastry. Egg rich, buttery and flaky, they make fruits and pastry cream welcome in all their nooks and crannies! Recently, I returned to attempt creating a sour dough adaptation of one of Dieter Schorner's famous formula. I fed...
With little time to hangout and just bake before work, I still found time this last week to start a sourdough pizza dough. I decided to leave it roughly mixed in autolyse, then eight hours later, found a very bubbly bit of dough! I finished mixing and added my salt to...
Roscon de Reyes (translation = Kings Crown) is a typical Spanish sweet bread. Adapting my friend Javier Marca’s version, I made it completely sourdough. In fact, too tired to bake after a long series of work days, I left the dough in the refrigerator for...
The recently published Tartine No.3 had been fermenting a lot of anxiety among passionate bakers, including me. So many of us have been itching for the book’s publication. I ordered both a digital and hard-copy this past weekend. So far, I skimmed through the...
