Potato Leek Bread With the arrival of spring here in New England (although with evening temperatures still below freezing, one would be hard-pressed to find evidence of spring’s return), gastronomic thoughts turn from the rich, substantial ‘comfort foods’ of winter to lighter, more refreshing fare. But what of those of us who would like to continue to enjoy some of […]
Monthly Archive for April, 2009
- "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
- neal: Steve, Is there a way to post pictures on my (our) attemp...
- Jeff: I wish the new posts were on top, it took me an hour to scro...
- Jeff: Hi, with an impending blizzard, I am trying your levain reci...
- SteveB: Neal, I'm glad to hear that the formula and process worke...
- Neal: Steve, Made your double flour/double hydration ciabatta l...
- Candice: Thanks so much Steve