Sprouted grains, once considered the province of hippies and esoteric foodies, today have captured the imagination of mainstream bakers. Basically it’s about treating grains as vegetables – growing them into plants, then grounding them into malt, milling...
Over the holidays I've been exploring some breads with short sourdough builds, also known as "Kurzsauer." It's not because I don't like longer ferment. It's because of my busy schedule! With short Berliner sours you can achieve a good...
"Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou...
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...
I've been recovering from a kidney stone incident that hit me over the holidays. But it hasn't slowed me down in the baking department. Been toying with the idea of putting together another old soaker rye bread, after coming upon Herr Süpkes...
