A friend the other day tasting a bread I made was asking if I put different ingredients or surprises in a loaf. Evidently she thought bread needed something more then depth of character of my levain. I wondered if she considered the time consumed in preparing the...
Most bakers agree the first bulk ferment gives more flavor development to the dough. But in my experience, that rarely happens. So often I start a project bread dough on a whim. Then, half-heartedly looking at the clock, I have to rush or retard the dough. With the...
Gabriele Bonci is a master of pizza, specifically the Roman-style taglio pan pie. He recently appeared on Anthony Bourdains "Layover," and written up within blogger Elizabeth Minchelli's wonderful posts, where she includes videos...
Anyone who knows me knows my love affair with pizza. Lately I have been delving into the Napolitano style, made famous by Anthony Mangieri, a New York transplant to San Francisco. Missing his actual presence here, scouring the forums has provided lots of information...
Teff. It’s a tiny seed from the Horn of Africa, and makes for a tricky flour that is high in nutrients and protein. If not careful and properly used, Teff can stick in your banneton, an expensive proposition for such an expensive but delicious grain. Recently I...
