My brother in California uses some nice from flours Giustos. And while he lacks any rye or other desired grains, I did find a bag of teff! That led me to a Teff formula from Birdsong. The trick to Teff usage is pre-gelatinization followed by adding starter. Remember...
The idea of a California vacation would keep me from baking, well, no way! So before leaving home in New York, I dried some starter and, immediately on my arrival in California, I moistened levain chips. In two days it was ready to go. Then came the loaves!
Often I complain of awful bakes, blaming either my work schedule or things like my starter. The truth is usually I am just a lazy baker. Recently I read Bread Magazine article on sourdoughs by Barbara Elisi and Ian lowe. It's terrific (issue 21)...
Basile Kamir is a legendary Paris-based boulanger I have always wanted to meet. Visiting France a few years ago, I managed to find his bakery. It was August. He was closed. Damn! But I did buy a bread book he wrote, and have been trying some formulas, most...
This is my first panettone of the year. Using last year’s mold, I also went a bit short on dough amount. Saving resources may have prevented brilliance but the end result was still delicious. New molds and more dough next time to see what changes.
