Martha+Tom

Posts Tagged ‘Delayed Fermentation’

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 […]

4 comments | , , , , ,

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 […]

15 comments | , , , , , , , , ,

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 […]

6 comments | , , , , , , , ,