Martha+Tom

Bread

Le Bun, a testimonial

Conventional wisdom — among burger bloggers at least — is that it’s not worth it to make your own buns. This matches my experience: chalky, crumbly, too chewy, too rich, the list of sins goes on and on. So many broken promises, so many tears. These bitter bun experiences have taught me better than to […]

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Take your Dough to Work Day

Far be it from me to complain about having a job in this economy, but there are certain inconveniences for the food blogger engaged by day in the 9 to 5 grind. Like bread-baking: for me, it has to be a weekend activity, since even if you take the delayed-fermentation route — doing most of […]

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en Svensk Morgon

Over the weekend I reorganized our spices, a project that involved transferring our dried herbs and spices into new jars. An unexpected perk of the process was the opportunity to take in the aromas of each. The wafts of cardamom seeds stayed with me through the day on Monday, and by evening I could no […]

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Bagels

Local food mega-site the Heavy Table recently stirred up controversy by deeming, after conducting a metro-wide tasting, the Bruegger’s bagel to be the best bagel in the Twin Cities. To have a giant national chain beat out all the local options was understandably upsetting to the many people whose culinary ethos is built around eating […]

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Merry Christmas

Every Christmas my father prepares buñuelos for the family on the mornings of the 24, 25, and 26 so that all can have their share—no matter their arrival time. A round Colombian cheese bread, buñuelos are made from corn starch, shredded queso campesino, milk, and a little salt and sugar (we first mentioned them here). They are […]

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Bread: How much do you knead?

My ideal bread—the bread I want to have for breakfast every morning, around my sandwiches at lunch, and to sop up the remains of whatever sauce adorned my dinner—is a crisp-crusted, chewy, open-crumbed bread, flecked with bran. This is the kind of bread perfect with a slice of cheese, some large-grained cured sausage and a […]

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Is delayed fermentation worth it?

When someone I respect as much as Peter Reinhart claims to have discovered a technique that “has the potential to change the… bread landscape in America,” it’s worth taking notice. In The Bread Baker’s Apprentice Reinhart writes: [Delayed fermentation] has the potential to change the entire bread landscape in America. I’ve begun teaching it to […]

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Time to Make Ratatouille

Eighty degree weather notwithstanding, I can’t shake the feeling that summer is soon to end and that a short fall will in no time at all be heralding in dark, cold winter. But as far as the farmers’ market is concerned, these fears are unfounded: fall might be around the corner, but there is still […]

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Bread Math

Many factors affect the way bread turns out: what kind of flour is used, if and how long the bread gets kneaded, the amount of salt, natural yeast versus canned yeast, the ambient conditions, etc.  Of these, none is more influential than the ratio of water to flour. Bakers express this ratio as a baker’s […]

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Bread Calculator

A quick calculator for making up bread recipes.

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