Maggie Glezer
Maggie Glezer is someone I respect, she takes time to think of the process of baking bread, from bakers percent, to hydration, crunching the numbers to identifying the science of grains, not a lazy baker like me. Meticulously explaining the steps in baking all the while unveiling the magic that is bread, the staff of life. Maggie went into the craft to find out what makes bakers and bread tick in her book Artisan baking in America. Blessing of bread is a testament to traditions of Jewish bakers sadly a tradition that is being lost. Her ideas are many and she hasn't started a new book yet, but I am sure when it comes out it will be on my shelf!
Could you give me the recipe for the "corn" bread I used to eat when I grew up in Brookly9n?
I have been searching for years
Thanks
Posted by: mitchell | January 12, 2009 at 05:19 PM
What is the maximum amount of sugar one can add to a sourdough sponge before it will not ferment?
Posted by: Gershom | January 11, 2009 at 01:39 PM