A big thanks to the maven of grain, Barbara Elisi Carraciolo who schlepped sacks of flour to Michigan and mailed them to me. While I haven't been able to bake with them while I was on my vacation in Europe, I can't wait to try using her...
I gave my first test to a batch of acorn bread, shared recently here by Barbara. Having ordered the acorn flour online, it arrived early afternoon. Using a vigorous levain, I started my first bake with it a few hours later, then baked late that night. The...
Lapsed religious obligations can't defeat more primal familial ties. Guilt hits Jew, he bakes matzoh. I used ancient Italian grains (Sicilian Palmento, Parman Miracolo) Einkorn flour from Maine, and then some white whole wheat from Montana. Sadly...
Here's a version of sourdough baguettes, benefit of Ian Lowe's Dropbox. Besides using his indirect retarding method before, this levain was spiked with a bit of sugar, something I had never considered. What came out? The best tasting and structured...
In the past, my friend Domenico got me samples from Pivetti, the Parma-based flour milling company. These included Skura, a flour Antonino Esposito developed with grano arso. Well, the company was kind enough to send some more, a fairly big bag, actually....
