Corn Bread Lately, I’ve been so fascinated by various regional French breads that I’ve all but forgotten that North America has its own traditional breads. A case in point is corn bread. To many people, the term ‘corn bread’ conjures up visions of the dense, sometimes sweet, chemically leavened quick bread that is a staple of many a Thanksgiving Day table. […]
Tag Archive 'stencil'
- "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)
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Lean Doughs (16)
Rich Doughs (13)
- au Levain!
- bons focs
- Bringing food chemistry to life
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- San Francisco Baking Institute
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- The Bread Bakers Guild of America
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- Ye Olde Bread Blogge
- keith kleespies: Just discovered Breadcetera by accident. I follow no blogs,...
- Amy: Hello! I have a Peter Reinhart starter(75% hydration) accord...
- David: Steve, They came out good. I used KA AP since it matc...
- SteveB: Hi David, I suspect that the effect of the delayed salt a...
- David: I am trying this recipe for the first time today. I made one...
- Isabel: This really was the peecrft french toast! I made a whole lo...