A few years ago I left New York City and my Sunnyside apartment for a bread class in Norwich Vermont, home of King Arthur baking and flour. It also was home to King Arthur's Master baker, Jeffrey Hamelman. Recently I fished out my notes from the class to make his...
Sara Owens of BK17 has a fabulous brown butter banana bread recipe made with sourdough. I have tried it twice at work. The kitchen staff loved it, as did customers, even people who didn’t like bananas. Rye-based sourdough was key. This is a keeper…try...
Every year I try to sneak a stollen in my Christmas-time baking. I view it as my "naughty dough," a nod to a Kurt Vonnegut story. It also serves as a narrow window to my birth country, Germany. To me, it's a baby Jesus bread, whose fruit and nuts give it...
Panettone is a distinctly Italian masterpiece steeped in tradition and artistry. In my own efforts to achieve this level of skill, I have tried following Italian masters of those traditions. My technique has had its ups and downs. And this year's first...
“Discard” is a term used by some bakers for excess sourdough. I think it’s a terrible name as it reminds me of waste, something no one in the world of food much wants to encourage. Recently I found out that a niece of mine in Switzerland had quit her...
