Stirring talk about chefs, bakers, and food
Recent Posts
Beta BreadStorm™
Key to baking is knowing the sequence of your formula, weights and measures. I was always taught to taste the dough, so you don't forget salt! Even with running back and forth from my computer to the bakers scale I've made errors, so I contacted Jacqueline...
Whole Grain Fanette
"La Fanette" is a bread I've made with and without success. This time I made what Thierry Delabre calls his "hobby levain," a firm starter at 50% hydration, all kamut rather then wheat. The spelt I used was whole grain, no white...
Pizza At Home
The New York Times recently featured a piece about making pizza at home. The recipe came from Roberta's Pizza in Brooklyn. Looking at it with a slightly jaded eye, I still had to give it a go, maybe work on making it my way. So first, I punched in the...
Chad Robertson/Ken Forkish
I have followed Chad Robertson's Tartine bread books, but with my "lazy baker" habits, schedule, and what-not, his approach challenges me. Recently I picked up Ken Forkish's book, which is really good and has led to some really nice bakes. Not that...
Cured Eggs
When my old sous chef Bob del Grosso popped up with a post modern cured egg yolks in salt, I wasn't gonna miss that chance to try it.... Here is day one...only ten to salt cure then 30 days to dry in rice.
Find More
Follow Us
Feel free to follow us on social media for the latest news and more inspiration.