Below is a slice of home-baked cider raisin apple bread with a morsel of foie gras on a lettuce leaf bed, topped with apple quince compote. In one way it's a simple set of flavors. In another way it's complex. Either way, it's delicious.
For some time I have tried to grasp how to make a good loaf from the Tartine bread books. They just never never end up looking like they do in the book. It may be due to issues around hydration or lack of fermentation. Recently I had more success after...
The recently published Tartine No.3 had been fermenting a lot of anxiety among passionate bakers, including me. So many of us have been itching for the book's publication. I ordered both a digital and hard-copy this past weekend. So far, I skimmed...
Back in the U.S. Army where I first trained in institutional kitchens, "tartines" were open-faced white bread sandwiches served with mashed potatoes, roast beef and brown gravy. Crude. Basic. Unremarkable. Though my co-producer at Stir the Pots, Jonathan...
Since my last olive bread, I decided to give Chad Robertson's Tartine version a try. Lately I've experimented with various feedings, hydration levels ranging from liquid levain to drier 50-80 percent levains. Recently, I settled back to my old stand by...
Ever get home from a long day in the coal mine of work and wonder what you're going to eat? Imagine you're a chef and have been cooking all day for people. Now you're in no mood to start banging pots (or stir them), nevermind cook a roast, even for...
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