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 […]
A quick calculator for making up bread recipes.
By Tom // 4 April 2009 in: Bread, Food + Drink, Recipes
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 […]
Tom makes various crackers.
An improvement on my technique for making Cook’s Illustrated’s Ciabatta without a stand mixer.
An attempt at Cook’s Illustrated #97’s ciabatta recipe. Pretty good, but kind of a pain.
Sure, baking bread at home is awesome. But does it save money?
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 […]