Miche again? Yup. It's always gonna be in my repertoire. The latest bach is the same formula I got from Bouley's when working there many years ago. Since I always fiddled with it using my standard 100 percent hydrated levain, I thought I'd try out my...
I've been recovering from a kidney stone incident that hit me over the holidays. But it hasn't slowed me down in the baking department. Been toying with the idea of putting together another old soaker rye bread, after coming upon Herr Süpkes...
It’s been a holiday of breads. My latest celebration has been around Roscón de Reyes, which translates from Spanish as “epiphany bread.” Honestly, I stand in the abyss of religious ignorance, even if I am the son of both houses of Judeo and Christian...
