Dan Lepard’s book, The Handmade Loaf, has been seminal in guiding me on everything from sour dough fermentation to shaping and baking all sorts of breads. Early when we launched Stir the Pots, I invited him for an interview. Dan was kind enough to oblige us....
Visiting my mother, I didn't have all my bread files. Lucky, the Guardian's web site offered access to Dan Lepard's wonderful formula for his focaccia with onions. I added herbs and tomatoes from my mom's garden. Results? Delicious. And popular as my...
Summer just muscled it's way in with our first heatwave. At work I decided to make seasonal special that is best-served-cold, lobster rolls. I used Dan Lepard's slider formula to make my rolls, filled with delicous Maine lobster. We served them...
While Spain's restaurant bread didn't impress me on my last visit, two bread areas stood out; Javier Marca's wonderful artisan loaves and those found at San Sebastian's The Loaf, where the baking is directed by Dan Lepard and his team....
After the end of The Loaf in a box, the pop up Dan Lepard and Ibán Yarza were a part of and which I'd visited last august; I felt nostalgic for the magic I'd felt there, and decided to make the signature loaf called "Extreme". It's one of...
