I first met baker Sara Owens through my blog. Since both of us live in New York City, she invited me over one afternoon to her apartment to join her in baking some sourdough loaves. I still remember that conversation. I also remember how it seemed her own...
The bread community reminds me of sour dough. From each inspired shared experience from a baker (the starter) a new baker is born. My interest in baking came from reading a few initial books. Something in that experience was powerful. In just the first few...
My friend Michele Forgione has been asking me to make Italian bread. I'm his go to guy for bread it seems! I teased him with Ciriola. It's a roll from the Lazio region, with a tight white crumb and crisp egg shell crust, a perfect foil for a sandwich. I made...
Amid my haphazard life as a chef and moonlight baker, I've managed to work in the proof process of my sour dough loaves. And with summer moving into autum, cooler temperatures allow me to go 100 percent levain, leaving my doughs to bulk ferment on the bench...
