Semolina can bring in sun and flavor to a long, hard winter. Recently I considered panelle Palermintina, Sicilian chickpea fritters. Instead, I made this fabulous semolina dough, inspiration borrowed from my friend Susan’s blog. Try it, yourself, bringing on...
Visting my brother in California, I was jazzed to use his backyard wood-fired pizza oven. Of course, before using it, we had to have one of our arguments. First we wrestled about my hydration techniques and his choice of flour. Then we continued the battle to where we...
As any regular reader here knows, I'm a big fan of using ancient grains. And you may have also noticed, I also don't always find it easy. That said, I'm also the world's leading lazy baker (or one of 'em), so sometimes...
Below are shots of a loaf bread using commercial yeast. It’s in the whole grain mode, using a healthy portion of sprouted wheat and Swedish ølandsvete (whole wheat) flour. Forgetting to oil my pan loaf, there was a bit of tear in the side when I attempted to...
Having been told that maiorca flour can be used to make cannoli shells, I used it to make a batch of petit beurres cookies. The results were not quite a sable, more or less a digestive biscuit, nice to dip into your espresso or warm milk. Next time I may mix in...
