Shopping can be a real bore. Except, in my case, for food shopping. Homemade pickles and relishes, arcane Asian ingredients and other imported specialty food products have always piqued my interest. It was with no surprise, then, that a few years back I found myself in the specialty food section of the Old Country Store in Mansfield, MA. In […]
Category Archive for 'Introduction'
- "Bread is the king of the table and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad, but bread is king."- Louis Bromfield, American novelist (1896-1956)
air incorporation apples baguette batard bouton d'or bread Brioche caraway cherry ciabatta cider cinnamon cloverleaf rolls corn croissants diadème fendu flour/water slurry focaccia folding hand mixing high hydration levain pain au chocolat pain de Beaucaire pain de campagne pain Normande peanut pecan pizza poolish pâte fermentée raisin rosemary rye scoring sesame shaping sourdough sponge starter steaming stencil sticky bun Viennoiserie Introduction (1)
Lean Doughs (16)
Rich Doughs (13)
- au Levain!
- bons focs
- Bringing food chemistry to life
- Chocolate & Zucchini
- du miel et du sel
- Hefe und mehr
- King Arthur Flour
- Madrid Tiene Miga
- Occupe-toi de tes oignons
- San Francisco Baking Institute
- Sourdough Companion
- The Bread Bakers Guild of America
- The Fresh Loaf
- Votre Pain
- Wild Yeast
- Ye Olde Bread Blogge
- Candice: Thanks so much Steve
- SteveB: annie k, Adding boiling water to the soaker grains and al...
- annie k: Hi Steve, Is there anything wrong with boiling the whole gr...
- Neal: Thanks for getting back to me. Will definitely give it a try...
- SteveB: Hi Neal, Although Italian Tipo 00 flour describes the fin...
- Neal: I tried the recipe, and followed it to the letter. The crust...