Revisiting Bahn Mi recently, I found good information describing them historically here and here. Making "Bahn Mi" meatballs with a heady mix of cilantro, ginger and garlic, I added fish sauce, too, inspired by a favorite...
la del agua y la harina, y eso fuiste: la vida te hizo pany allí te consumimos that of water and flour, and that you were: life made you bread and there we consume you Pablo Neruda La Mamamadre
I haven't heard from my Brazilian baker friend Marco Cerruti, who seems to have just moved to Florida, and recently spent some time in Spain teaching at Le Cordon Bleu. Looking through notes I took talking to him in the past, I remembered how he laughed about all...
I fly under the radar of faith, except when I bake bread. Bread is for sharing, breaking with friends – that is my liturgy. This weekend is no exception. With Easter and Passover falling at the same time, and the world is still a mess, hallelujah. Let us break...
Recently baking author (and teacher) Richard Miscovich posted a 67% sprouted rye bread. Wanting to make it, I set about configuring the numbers on my single detmolder calculator. Having no sprouted rye, I was so eager that to bake the bread that I ended up grabbing a...
