This past week I joined a Sullivan Street Bakery event. Hosted by Gustiamo, it was created to introduce flour from Filippo Drago. The event celebrated dough, and bread making. It also included lots of conversation amongst aficionados of good bread. Thanks to...
Recently I was invited by Jim Lahey to his bakery for a day finalizing and testing formulas for his upcoming book on no-knead sourdough. It was interesting to watch. And gave me an opportunity to get a richer perspective of Jim’s kitchen philosophy. Besides...
Below is a recent shot of Sullivan Street Bakery owner/baker James Lahey. Stopping by to say hello, I found him working on an interesting batch of bread for an event dubbed #waSted. It’s a pop up event at Blue Hill which will be devoted to the theme of food...
This past weekend I took a class with James Lahey of Sullivan Street Bakery. The class was labeled as “Three breads, one dough,” and based on Lahey’s now famous no-knead dough technique. The class was quite simple in theory, but I walked out filled...
My schedule at work is always hectic, but can’t quench my desire to bake. Recently I tried making a No Knead Loaf – or “Trucco mio,” a facsimile of James Lahey’s trademarked Truccione®. It didn’t lead to a dough with the overall...
