Yohan Ferrant, baker extraordinaire, recently came out with a new method for a no-knead bread. Working with nutritional scientists, he developed a method designed to a way to make bread with a low inoculation of levain. The goal is a healthier loaf. Here, Yohan...
Recently I watched San Francisco Baking Institute video class with Chad Robertson. Along with telling stories, he made one bread. I finally got the man’s method! Call it slow mix…. Here’s my translation.
When I arrived on the left coast (California), I decided to refresh my brothers sourdough that he kept in his fridge, neglected and without a single refreshment in weeks or months? Don’t know if he was going to use it, but I stuck two versions of refreshed...
When I arrived in Lampenberg, Switzerland to visit my sister, my sister had a container of sourdough /levain waiting for me. When I popped the lid, the aroma was… well, “unique.” Apparently she had given it a dose of home-made pine syrup. Shots below...
Bagels are always a good thing. The Jerusalem bagel isn't boiled, it's baked. And like the Turkish ka'kak, it can be similarly sprinkled with sesame seeds or zaatar. Oval shaped, they're chewier than traditional bagels. I...
