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 […]

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 […]

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 […]