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...
It’s time for beer fermentation again. This time I got a smoked wheat weizen style kit from Brooklyn Brew Shop and carefully went over the step in detail. The mash, the sparge and terms of fermentation in beer terminology…. This is what it’s like,...
While maintaining my wild yeast ferment, I played with the sponge method, using rye which took well to the yeasts and sugars, I actually listened to the bowl and heard crackling pops of the yeasts fermenting! I split the sponge into two different doughs, one with...
While maintaining a wild water pre-ferment for a few months, I finally got a handle on its feel and use. I had some exceptional results recently, using it alone and directly in two different doughs. In one loaf of seeds, I joined the pre-ferment sponge with my own...
For anyone who loves bread and baking, check out this wonderfully stylish magazine called Bread, whose recent issue includes a profile of Jeremy. Bread describes itself as is for “people who see bread as the king of the dinner table and who understand that...
