Tag Archives: baking

Food for Thought: The Writer’s Guide to Bread Baking

Richard Dooling is a polymath who has sold screenplays and written bestsellers yet still teaches law at the University of Nebraska. His blog covers diverse subjects of interest to him, one of which is bread baking. The Writer’s Guide to … Continue reading

Posted in Food for Thought | Tagged , | Comments Off on Food for Thought: The Writer’s Guide to Bread Baking

Register now for 2016 Kneading Conference

It’s just a couple of weeks till the 2016 Kneading Conference, a full schedule for which is available here. From what I understand from past participants, it’s like the best of spending time with the great bakers and teachers at … Continue reading

Posted in Cooking, Events | Tagged , | Comments Off on Register now for 2016 Kneading Conference

How I made sourdough bread in a hotel room, sort of

Staying this week in a hotel room with a kitchenette, I decided to build on my experience with hotel room kale salad. Was it possible to come up with an edible loaf using only flour, water, store-bought yeast and salt? … Continue reading

Posted in Cooking | Tagged , , | 4 Comments

Baking Hamelman’s 80% rye “Affidavit Bread”

The other day I baked up a wonderful pullman loaf of 80% whole rye that’s perfect for serving with smoked salmon or some of the nice Brooklyn whitefish salad I had left over from a party last weekend. With a … Continue reading

Posted in Cooking | Tagged , , , | Comments Off on Baking Hamelman’s 80% rye “Affidavit Bread”

Five tips for handling bread dough using the stretch-and-fold method

Here are a few useful tactics and problem-solving tips I’ve discovered making lots and lots of loaves of bread by hand using the stretch-and-fold method. I haven’t seen these elsewhere so am publishing in the hopes they’re useful to you … Continue reading

Posted in Cooking | Tagged | Comments Off on Five tips for handling bread dough using the stretch-and-fold method

Food for Thought: Codutra’s Romanian bread blog

Apa. Faine. Sare. means “Water. Flour. Salt” in Romanian and one of the pleasures of this blog is accessing it in Chrome and watching Google’s charmingly awkward attempts at translation. Codutra, the proprietress of the Romanian bread blog, is also a … Continue reading

Posted in Food for Thought | Tagged , , | Comments Off on Food for Thought: Codutra’s Romanian bread blog

Going local at All Good Bakers

I got into a conversation with Britin and Nick Foster at All Good Bakers, a bakery and daytime eats spot in South Albany, because I criticized their bread in a Yelp review. They responded online and asked me to come … Continue reading

Posted in Eating, Food Heroes | Tagged , | 1 Comment

My visit with master baker Jeffrey Hamelman

Last month I journeyed to the bucolic village of Norwich, VT to attend a workshop at the King Arthur Flour Education Center. The town itself is worth a visit… a peaceful hamlet across the Connecticut River from the beehive of … Continue reading

Posted in Food Heroes | Tagged , | 2 Comments

Recipe: Overnight Pizza Dough

Adapted from Jeffrey Hamelman at King Arthur Flour. Unlike Pizza D’oh, overnight pizza dough a classic Neapolitan crust with nothing but flour, water, salt and leavening. Makes four individual pizzas (approximately 8 inch diameter). Ingredients: 500 g all-purpose flour 340 ml … Continue reading

Posted in Baking and Baked Goods, Mains, Recipes, Something Else | Tagged | Comments Off on Recipe: Overnight Pizza Dough

Recipe: Sarah Willis Chocolate Cake

Sarah Willis is a Niman Ranch pig farmer in Thornton, IA. She contributed this recipe for a farmers’ cookbook we were working on that hopefully will be published one day soon. Her grandmother first got it from the radio and … Continue reading

Posted in Recipes, Sweets | Tagged , | Comments Off on Recipe: Sarah Willis Chocolate Cake