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Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery soul. Their proud but simple elegance. Their mythic past of creation among Viennese bakers hiding in the cellars as the city was sacked by the Turks -...
Sweet Starter
Blogging bakers Andrew Janjigian and Ian Lowe recently published a fabulous interview on sweet starters. They always give great advice. And though their approach takes time, in my experience their guidance consistently yields great results. I encourage bakers to read...
Filippo Drago #repost
Years ago, I heard about a Sicilian miller Filippo Drago using ancient grains to produce world class flour that yields first class breads. Later I had the chance to meet the man in New York, thanks to the Bronx-based Italian food importer Gustiamo who introduced me...
Panettone Sourdough
Over the New Year holidays I had time to bake with panettone sourdough. Using a three-time refreshed starter (along with three one-hour intervals between each) resulted in dough that was just the right texture and sweetness, at least for me. My last...
New Jersey Food Baptism
I recently visited my brother and his wife who are living in New Jersey's Pine Barrens. The first thing I learned was locals referred to outsiders like me as a Benny, whereas they identify as Shoobis. Other education included an introduction to their subtle...
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