My search for a perfect croissant achieved, I decided to try adding twenty percent whole rye into the picture. Not reinventing the wheel exactly, as it’s been done. The challenge is the understanding of using rye or other flours with less protein as a flavor...
Recently I tried a formula my mate Mick Hartley sent me for Laputabrød, a Scandanavian bread. It's a fennel, anise bread with malt, rye and wheat. Micks version is a sixty-six percent levain. I just used intuitive skills, and all seemed on the money, but…...
Recently I met Don Guerra, the baker from Barrio Breads in Tuscon, Arizona. Talking bread, and seeing his cheese and chili creations, inspired me. So I decided to add masa harina to a formula I adapted from Amy’s Bread. It’s her signature semolina raisin...
Mothers Day weekend has passed, but this isn’t about that day. Rather it’s about the dough; “old mother dough”. My friend Teresa from Northweast Sourdough, is in her bread lab throwing old “mother dough into a fridge and letting it rot!...
Seaweed bread is a fantasy bread, at least for me, something about which I've had sweet dreams. So this past week I decided to actualize the fantasy, making up a batch of Japanese anpan, a milk bread often filled with soy bean paste, only I used sea weed. A close...
