These two loaves came out of the oven yesterday about an hour before lunchtime. Sometimes, I just want a plain, white bread; no seeds or other goodies, no interesting flour mix, no glaze. That’s what I got, and it provides a focus for a post inspired by GOOD’s Food for Thinkers series. That smor...
Invited to a New Year’s Eve party, and told to bring something to eat, no hesitation: breads. Left to right, they are black pepper rye from Dan Lepard, 50% durum:manitoba sourdough, and peanut chilli, a new one from Dan Lepard.
Absolutely no hesitation in making this the first post of 2011 e...
A lot of my loaves are raised with natural leavens, rather than store-bought yeast.
There’s a lot one could say about natural yeasts, wild yeasts, sourdough starters, levain, leaven, what have you. I'm not going to say much. You can read elsewhere about how a good natural leaven is a symbiotic m...
It’s fair to say that I was an early and enthusiastic adopter of Jim Lahey’s no-knead bread, hymning its pleasures a week or so after the original article appeared in the New York Times. It is also fair to say that since I re-applied myself to serious bread-baking, which I suppose was about three...
