Teff. It's a tiny seed from the Horn of Africa, and makes for a tricky flour that is high in nutrients and protein. If not careful and properly used, Teff can stick in your banneton, an expensive proposition for such an expensive but delicious grain. Recently I...
Miche again? Yup. It's always gonna be in my repertoire. The latest bach is the same formula I got from Bouley's when working there many years ago. Since I always fiddled with it using my standard 100 percent hydrated levain, I thought I'd try out my...
Shiao-Ping bakes and blogs about bread down in Australia. I'm always inspired by her amazing technically detailed bread notes and wonderfully executed loaves. When we met the first time it was at the San Francisco Baking Institute during a baking course. She...
The weather has been frightful. More to the point, it's hot as hell but my levains have been stuck in the fridge, unfed. And if I don't get back to feeding them they may not come back to life. Despite lacking the scientific eye of some fellow bakers, these...
