I can't deny being a little obsessive about "getting it right," at least with baking. Take my pursuit of a perfect Italian "Roll Rosetta." While my last batch was good, honestly, I can't say it was "great." A roll is no simple thing. Even if that roll then gets the...
Recently I made what author/baker Martin Philip calls "jiffy baguette." It's a classic yeasted baguette, something most sourdough snobs would not attempt. But the formula reminded me of something baker Jeffrey Hamelman said around "baguettes classically should be made...
Perfecting home-baked breads is deceptively elusive. It takes time to get the art, not to mention the science. And while social media offer oceans of bread baking photos and formulas, even at their most simple they can be tough to replicate when baked in your own...
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...
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 -...
Amy Scherber has over spent three decades honing her expertise in baking, bread, and running a food business. I have followed her for years. In fact, as we published here, she was a genuine muse for me. Back when I had a bit more time on my hands, I volunteered...
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