Over the weekend while preparing a dinner party at home, I was inspired by a dessert we'd done with my old chef for a special event. It was a grand Lyonnaise-inspired meal for a producer of wines. The finale was a dessert I always liked. It had three components;...
The latest issue of Bread Lines featured kaiser rolls. It led me to make a batch of “Buffalo NY classic Kimmel weck, using a yeasted sponge, mixed grain flour, and sourdough approach. A good rise and quick bake made for some lovely rolls.
Intrigued by a whole grain loaf featured in the latest issue of Bread Lines, I tried it at home, adapting their recipe using a heritage, sprouted Red Fife sold by One Degree Organics. In addition, I used Red Turkey flour and regular whole wheat. Though it was a...
At my job, we celebrate the coming of summer with Spring Fling, an annual event that overlaps Memorial Day. It’s a night where often 400 guests are encouraged to souse themselves with cocktails and beer, munching on home-made pizzas and donuts. It’s always...
Baking is part science, part art. Call it erotic chemistry requiring sensitivity to feel, scent, pacing. Blah, blah, blah. What am I trying to tell you? Trying to follow the recipe for Millers Loaf from The Bourke Street Bakery Book I kept getting less than satisfying...
