While trawling through a vast archive from Saveur Magazines gourmet food pages, I came upon an Eric Kayser formula for a quinoa whole wheat bread with raisins. It piqued my curiosity as I have been using a Ferrandi School's bread baking books that features Kayser among the bakers. But upon calculating one of his formulas I found the numbers off, specifically one that suggested using 55-grams of yeast for 375-grams of flour. It seemed excessive or an editorial mistake. I decided to crunch those numbers – and then with inclusion of some rye levain… kaboom!
Anthony Bourdain
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...
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