I made bread by hand yesterday. Videos of bakers folding bread dough inspired me to skip the mixer and try the slap and fold. It worked so well I will be applying this technique to hair combing, sandwich making, good…
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Best. Weekend. Ever.
Hard labor outside then swimming in the pool with Baby Harbat. Date night on Saturday with my wife for the best burger I’ve ever had (shout out to Jayne’s Gastro Pub) followed by a hand-holding walk in the warm…
I know that I don’t know that I know. You know?
The more you learn, the more you realize you don’t know. I’m finding online many bulletin boards and tutorials devoted to artisan bread making. Some of them are geared towards amateurs, and the Cook’s Illustrated and New York Times “No-Knead”…
Living Bread
Okay, I think I’m getting it now. The more I read about starters, bigas, sponges, and poolishes, I can see how working with yeast is like gardening. Starting with tiny seeds you can create bounty, flavor, life. This is why…
Chirp chirp!
Yesterday I calculated out my ingredient costs for bread. My forehead did not get very sweaty, despite such ‘solve for X’ problems as figuring out the per teaspoon costs of honey or yeast, when such things are sold by weight. …
First Day of School
I am now officially a baker’s apprentice. I got in touch with one of the high-end artisan bakeries in town and set up a time this morning to come in and meet the master baker. This guy is a class…
Sponge Worthy
It has come to this. I am now bringing bread ingredients to work. I’m making a rustic bread tonight and my biga sponge starter needs to stay in the fridge, but not too long, and then be out of the…
Bread-u-cation
Hello to all my new readers! I’m seeing hits from India and Australia. Welcome to my small and bread-filled world. This week has been especially busy. Last night I got on the phone with a friend, hooked on my Bluetooth,…
Taking it to the Next Level
This blog title feels like a Smoove B column, but I still think it applies. For the past several months, I’ve been driving by a building that used to be a Barbecues Galore. No more. It shut down and…
Me Hungry!
I learned something about living bread last night. Yes, bread is alive. So are beer, yogurt, and many other tasty things. I made a rustic olive bread which requires a sponge to be made a few days ahead of time. …
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