Focaccia. Ahhhh, that famous bubbly bread oversold by our trendy, fickle, wacky world of food marketing. Packaged this way or another, at core, it's simple stuff. It's charm is simple, the ease of seamlessly absorbing unctuous sauces, oils, cheese, or...
Since I've got my rye levain perked and regularily refreshed these days, I decided to use Dieter Buschman's Sauerteig rechner ( sourdough calculator). Perhaps I'll try various percentages of rye/wheat till I get to a total of 100 percent rye. In the...
For a while now I've been trying to make a decent seeded bread, something close to a "vollkornbrot." Checking on fellow blogger/author and baker Martin Johanssen's new site, he had a formula that seemed so simple with its barley and seeds....
The last time I made a pane di altamura, I used kamut flour rather than the recipe's preferred ingredient of durum, or semolina rimacinata. And while I'm a big fan of semolina, again I am fond of playing with alternatives, in this case a flour...
