Baking bread is second nature to me, all but at work… mercurial temperatures, staff, and time can get the better of my skills, where I decided to not even try, till I hit on some good yeast and fermentation this year. Trick is to let the fermentation take...
With our final menu for the summer, I decided to make a Italian panino with a soft foccacine. Foccacine are individual sized foccacia, uniform in shape and great for sandwiches. We went 100-percent sourdough, using half-milled mixture of farro and wheat and an...
For bakers, flour is a bit like a painter’s colors. Sometimes the choices lead to loaves that are great. Even masterpieces. Other times the choice ends up leaden or bird feed. Spontaneous choices are often determined by what’s left in my myriad of...
Kornspitz is an Austrian bread often found in bread baskets. They are similar to Stangerli or pretzels. I re-worked this batch with fantastic heritage grains and a wheat sourdough. Served with a spread of butter, ham and or cheese, mmmm. Kornspitz with sourdough...
