My efforts at making a Provencal rendition of a Roscon de Reyes or kings cake to celebrate the epiphany ironically fell on the historically important day of January 6th, it was confusing. At least this last effort was a good result to diminish the grey haze of...
Jewish corn rye is one of the old school breads of the Jewish diaspora deli culture. There's a mythic history that goes with these loaves. At their best, they sport a caraway-seed crust typified by a leather-like sheen, and a tight crumb infused with onion along...
I've fiddled with a technique of adding old bread into new dough, which is known by its German name, Altus. The man who inspired my recent attempts has the great literary name "Pip," the hero of Charles Dickens' Great Expectations. Pip is...
