Roscon de Reyes (translation = Kings Crown) is a typical Spanish sweet bread. Adapting my friend Javier Marca’s version, I made it completely sourdough. In fact, too tired to bake after a long series of work days, I left the dough in the refrigerator for...
The recently published Tartine No.3 had been fermenting a lot of anxiety among passionate bakers, including me. So many of us have been itching for the book’s publication. I ordered both a digital and hard-copy this past weekend. So far, I skimmed through the...
A pizza friend recommended, Pivetti Farina di grano tenero ‘OO.” This Italian flour is ideal for pizza, boasting itself as such on its packaging. Given the company has been around since 1879, who am I to argue? Anyway, with a sourdough first try, I found...
Chestnut bread is one I like in the fall and winter. Especially lovely is the sweet nut flavor paired with a bit of saucisson or cheese. Recently I revisited my formula for 60/40 wheat and chestnut and decided to use rye sour to ferment the loaf, as I wasn't happy...
Not long ago on twitter, I met Italian baker Sara Ballerini, who now lives in Spain. Both Sara and I have a love for all things fermented. Since our first meeting, I've enjoyed Sara's support as a lover of great tidings from sour dough, baking, and...
