Revisiting Bahn Mi recently, I found good information describing them historically here and here. Making "Bahn Mi" meatballs with a heady mix of cilantro, ginger and garlic, I added fish sauce, too, inspired by a favorite...
Yes! I recently made a very good poolish baguette. It started with great timing. And even though I slightly scorched the bottoms a bit, the oven spring and crumb were fantastic! Here is what I got.
Here's a version of sourdough baguettes, benefit of Ian Lowe's Dropbox. Besides using his indirect retarding method before, this levain was spiked with a bit of sugar, something I had never considered. What came out? The best tasting and structured...
While I've been sort of mute of late, it's due primarily to my getting the flu. I haven't baked, cooked or even made coffee all week. Well, enough is enough. Craving a decent loaf, I refreshed my levain and made three loaves. Or was it four? Whatever, most...
Inspired by Gregoire Michaud's EM micro-organism baguettes, I made a batch with wild yeast. The results were amazing. The crust was somewhat soft but still had an eggshell. And the crumb? Sublime and filled with the "Special K...
