I first was introduced to baker Ben Rogers by Vincent Talleu. The two of them had baked together in England. Since then I have enjoyed the fantastic videos of this talented former cook who now focuses all his passion on bread. I’m happy to interview him here for...
Often used for sweet breads (like Panettone), here's a technique I had seen Beesham Soogrim try. And more recently, baking writer Sam Fromartz brought it up. You place a firm sourdough in a container of water. Once risen, it is ready to use. It's known as a...
Revisiting some of Ian Lowe's formulas, I tried some of his croissants using a liquid levain. Between good sourdough and a clear read of Ian's concise directions, I achieved success. Though it was a three day process, and a 4 a.m. wakeup to bake them,...
I met baker Louis Lamour through Facebook’s “Universal Bread” page. He has an interesting background, coming to the food world after first spending years in finance. Watching his baking videos, I tried them with great success, and decided to to...
Here is my second California try at replicating boiled New York bagels. Readjusting my formula for levain, I got these; proper bagels made west of the Hudson. Despite local hard water and all other issues, they came out fine. Leaving me wondering this – what...
