Bagel troubles in California Is it the flour? Maybe it's my brother Felipe's unorthodox sourdough? The water is hard here, so there could be question of extensibility. Regardless, at the last minute – after preparing the dough, I realized there...
Originally from the island of Mauritius, Beesham Soogrim is a vegetarian chef and baker working in Holm, Sweden. We met on a Facebook forum for bakers and have been encouraging each others’ love of breads. I thought it would be nice to learn more about his craft...
My sourdough wasn’t behaving recently so I wrote for help from master baker Yohan Ferrant. This sour dough master from France offered many insights, including a whole vocabulary; hetero-fermentative, proteolyse, aceitic, and lactic. Guiding me through the...
I’ve been to England but somehow could never find English muffins. Whatever their genuine derivation, I’m still a fan. Making these breads at home, especially with refreshed sourdough is easy and worth the effort. Whether baked or griddled it’s also...
Jim Lahey’s no-knead baking method is well known. But making it work with sourdough is really exceptional. I had the luck of a hands-on class with him Saturday afternoon at Sullivan Street Bakery. With Jim’s hands literally in some pre-made dough, he...
