A while ago I made a Eritico Pugliese bread with kamut. Recently I decided to morph that bread with Alessandro Lusardi’s formula, using just a tiny bit of wheat in the levain. Why? Because I was running out of flour, including semola, rye, or whole wheat....
Since first attempting Roland Feuillas’s infamous Fanette Bread, I wasn’t satisfied with the end product. I’ve seen others baking it successfully; Thierry Delabre, who has coached me, as well as some other fantastic French bakers. It made me wonder...
Fannette It's bread named after a friend of baker Roland Feuillas. It's also a bread that has challenged my patience and flour purchasing. I finally succeeded, with the final test coming by way of Thierry Delabre a student of master...
For a while I’d been trying different ancient grains. This past week, I wanted to try an amazing formula using spelt and kamut benefit of the wonderful artisan miller/bread baker, Roland Feuillas. He’s located in France, in a place called Cucugnan near...
Pasta is one of my favorite foods. It’s both humble and versatile. And it’s fun to marry with flavors. It’s also easy to make from scratch too. Would’nt it be nice to have my own Pasta Extruder from Arcobaleno. But money is tight. So I make do...
