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 […]
| Basil, Cucumber, Eggplant, Elizabeth David, France, French, French Cooking, Goat Cheese, Heirloom, Olive Oil, Onions, parsley, Peppers, Produce, Provence, Ratatouille, Real Bread, Seasonal, Squash, summer, Tomatoes
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 […]
| Bread, Flour, Math, Natural Yeast, No Recipes, Starter, Technique, Water
A quick calculator for making up bread recipes.
| Bread, Flour, Math, Natural Yeast, Starter, Technique, Water
While watching my alma mater make it into the national championship I was enjoying a treat inspired by many a dinner in Case Hall: Spartan Sausage Bread. It is just regular sausage bread but prepared in a Michigan State cafeteria, or in this case, by a Michigan State fan and alumnus. I’d like to think my […]
| Basketball, Bread, Cheese, Final Four, Michigan State, Pizza, Sausage, Spartans, Yeast
Tom makes various crackers.
| Aleppo Pepper, Bread, Caraway, Chili Powder, Crackers, Dill, Flour, Garlic, Pasta Machine, Rolling, Salt, Seeds, Sesame, Soy, Vindaloo, Yeast
By Tom // 10 March 2009 in: Bread
An improvement on my technique for making Cook’s Illustrated’s Ciabatta without a stand mixer.
| Bread, Ciabatta, Cook's Illustrated, Eggplant, Italian, Provolone, Rustic, Tomato, Tomato Sauce
By Tom // 25 February 2009 in: Bread
An attempt at Cook’s Illustrated #97’s ciabatta recipe. Pretty good, but kind of a pain.
| Bread, Ciabatta, Cook's Illustrated, Rustic
By Tom // 5 February 2009 in: Bread
Sure, baking bread at home is awesome. But does it save money?
| Bread, Economic Crisis, Multigrain, Prices, Savings
By Tom // 20 January 2009 in: Bread
Since I don’t have to work on the weekend I avoid that nagging pressure to interact with the other humans by baking bread. The rhythm of bread baking is such that it is both leisurely and consuming. The first thing I did in the morning was cover 10 grain hot cereal mix with boiling water […]
| Artisan, Baguette, Baking, Boule, Bread, Multigrain, Natural Yeast, Pita, Sandwich, Sourdough