Recently my Montreal friend Marc Andre Cyr (Olive Et Gourmando) asked me whether I had used “heritage wheat” such as Red Fife. When I do ever get some cool flours, it’s quite a luxury. I use them for things like Fanette or Eli Colvin’s wet...
In my ongoing pizza tests, I recently made a breakfast pizza; a pie featuring bacon and eggs. Having piece of dough in my fridge (which had turned hard as clay), and following a long night after baking for my micro-bakery, pizza fit my hunger pangs. I left the dough...
Since first hearing about Gérard Rubaud, most recently from my former chef Jean-Michel, I decided to revisit his style of "old" school baking. His signature loaf has been showing up online a lot recently. So before heading on vacation, I made a final...
Since I had a grain mill attachment for my Kitchen Aid, I decided to mill my own flour. I had milled some grains before, primarily rye, when I wasn’t able to get access to certain types of grinds that aren’t readily available in stores. On a recent visit...
Agustín Oliet (or Gusete) is a man who loves his bread – or "pan" as they call it on the Spanish baking board where he posts, Madrid tiene Miga. His post was on a bread called "pan imposible." I found it intriguing and decided to...
