Sometimes I use Atta flour as a substitute for Semola rimacinata. Both are a finer durum flour used in bread baking, as opposed to semolina which is a coarser grind used in pasta. Found in Indian or other South Asian grocers, Atta Flour is a less fancy, less expensive...
Recently a potential client who is opening a restaurant came to me. He was interested in reproducing a signature bread he had tasted in Seattle. He asked me to try a loaf sent from Seattle, then give him feedback. We did a tasting, dissecting everything from the crumb...
Playing the Tangzhong and Anpan bread quotient again, I decided to go all out Asian so far as flavor; umami with miso paste to substitute sweetness, seaweed to give a salty savory effect and rice for some chew. The shape? A pullman or sandwich loaf pan, perfect for a...
During a recent hot spell, my various sourdough starters were left out of retard. Neglected, under fed, they reeked of acid on my return. I slowly got them on recovery with some feedings, feeling guilty as failed loaves were chucked, pay back from my abuse I guess....
