Pain au Levain When it comes to pain au levain, I have to admit that I am a bit of a snob. Why else would I call it pain au levain rather than sourdough bread, as most people do? I’ve never much cared for the name “sourdough”. Once something carries that moniker, all sorts of lip-puckering, […]
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NY-Style Pizza Whether it be the crisp, light crust of an authentic Neapolitan, the thick, focaccia-like crust of a Sicilian or the crunchy, chewy crust of a New York-style, pizza is one of the few foods that is almost universally loved. As a “breadie”, I judge the quality of a pizza by its crust; the texture of the crust […]
An Active Starter While bread leavened with baker’s yeast (Saccharomyces cerevisiae) is an integral part of any baker’s repertoire, that repertoire would be incomplete without the complex flavors that can only come from naturally leavened bread. Known as sourdough bread here in the U.S., this type of bread relies on the wild yeast and bacteria naturally present on the grain to provide both leavening […]