Bread and Cheese

Very pretty video; not exactly technique, or a recipe; just a hymn to making your own bread.Original article: the art of making bread

Lotteries, raffles and the like are not generally my friends. But last night, I was lucky enough to win not one but two Regency Wraps reusable parchment sheets, which unlike other reusable baking sheets can be cut to size. This happens so seldom I just had to share my good fortune. There will be a [...]

Two identical loaves — my basic part wholemeal sourdough — had been retarded overnight in the fridge. They were brought out at the same time, and warmed up on the counter for about an hour. Then I had a madcap whim. Why not bake one under a cold cloche? So I did just that, and [...]

Every time I see pita bread for sale in stores these days I chuckle to myself. €1.40 for ~5 is a typical price around here. This recipe will make four times that quantity, for a third of the cost, and what’s even better is that, as with all … Pr…

The ancient heirloom Italian grain called farro is enjoying a resurgence of popularity in the U.S. Actually, compared to most of the tosh one reads on the subject, this does indeed sort out the confusion, a bit. One thing to remember is not so much tha…

It is the day before Christmas and I wouldn’t be cooking normally. If I am in Beirut, it is either my mother or sister at the stoves and if I am in England, I would be in the country with my English adoptive family. Anissa’s recipe for Moroccan bread i…

Whether the focus is on breads, desserts or pretzels, stores are following European tradition, where rye is rye, not caraway. Some good recipes for Christmas baking.

From Rob Corso and Meg Sheehan: now if they could make it with interchangeable imprinting elements, they’d be onto a global sure-fire winner.

I read this piece in the New York Times, about the desirability of using weights, not volumes to measure ingredients when it first came out a month ago. And naturally ignored it; I mean, who needs to be told that? But today, when I went to print it out for some people who might need to [...]

I had a bunch of good, ripe 100% starter left over from a batch of oatmeal sesame bread that I made last weekend. I wanted a seedy bread, but I finished the last of the sunflower seeds a couple of breads ago, and haven’t got enough items on the mail-oder shopping list to get some [...]

Continuing to look for farina di grano arso, I’ve found somewhere that sells online, but availability is limited. Better yet, a friend over at The Fresh Loaf showed more initiative than me and actually looked in the Italian Wikipedia. There she found a detailed description — ground from grains gleaned in burned over fields — [...]