| From : stirthepots.com
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The last time I made a pane di altamura, I used kamut flour rather than the recipe's preferred ingredient of semolina. And while I'm a... Read Full Story
| From : stirthepots.com
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While perusing my local salumeria for sopresseta in Astoria, I saw a packet of seeds for Sicilian wild fennel. It reminded me that I have... Read Full Story
| From : stirthepots.com
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| From : stirthepots.com
Not yet published.
Recently, looking at a recipe for buckwheat levain bread from Dan Leader's book, Local Breads, I found online complaints about its percentages on the blog,... Read Full Story
| From : stirthepots.com
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Recently, my former mentor and boss, Chef Jean-Michel Bergounoux asked me about what flour I used when baking bread. I didn't think much beyond the... Read Full Story
| From : stirthepots.com
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When visiting my sister in Switzerland, I always find a specific bread conjoined by six rounds and split with a razor down the middle. When... Read Full Story
| From : stirthepots.com
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Miche again? Yup. It's always gonna be in my repertoire. The latest bach is the same formula I got from Bouley's when working there many... Read Full Story
| From : stirthepots.com
Not yet published.
| From : stirthepots.com
Not yet published.
| From : stirthepots.com
Not yet published.
