Nothing useful should go to waste. Take extra starter. The other day, I found my sweet levain leaking from its mason jar. Luckily it overflowed onto my copper pots. Realizing its acidity levels could be used to polish the copper, I wiped them back to glory, then used...
It’s been a long time without a bit of Jewish rye, the caraway seeded deli variety. Suffering from the nostalgia for a smoked meat sandwich flavored with that great rye flavor left me longing. So I reworked a formula and made a batch, thinking of my late Uncle...
Losing a man in the kitchen at work, my schedule is already a battle. With few hours to spare, do I bake and lose sleep? Do I not bake and lose inspiration? As the saying goes, “I will sleep when I’m dead.” Aiming high, I went for Ian Lowe’s...
Recently, my baker friend Marcos Cerutti shared a baguette formula that uses high extraction flour which is a 80-percent milled wheat flour. He told me that it was something he learned from Jeffrey Hamelman. I tried it, going “all-out” on levain and no...
