My friends at Gustiamo asked if I would test some new Sicilian flour. Heading up to the Bronx to meet their crew, I got a chance to meet a hero of mine, Rick Easton! Not just that – we actually got to enjoy one of Rick’s freshly baked focaccias, a treat...
Working on my rye breads, I found the loafs gushing like a molten volcano from the pan! No worries. I scraped and refilled like a stone mason, going to work again. The second time went better. It was a rye using Ian Lowe’s multigrain formula, tweaked by using...
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 selection of...
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 results were...
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...
