Super Woman is real. I have met her. Sure, she appears to favor the Chicago area but, let me tell you, she does get around: the place I saw her most recently was at the Grain Gathering 2016 in Washington State. Her name is Melina Kelson. Truth be told, I have never seen her in her blue and red garb. In fact she seems to prefer bakers’ whites… [Read more…]
It is tomato time in our neck of the woods and since the season is so short, I thought it better not to wait to post this galette recipe (with the kind permission of beloved local chef Anne Baldzikowski, aka The Easy Artisan.) I modified it a bit as Anne uses an all-purpose flour dough (for one 12-inch round galette: 1 1/4 cup unbleached all-purpose flour, 1/4 tsp salt, 4 oz. salted butter and 1/4 cup ice water.) I always like to use some percentage of whole-grain flour (it adds another layer of flavor.)
Slow, Local and Sustainable: A Personal Journey
“What are we talking about when we say ‘slow/local/sustainable’? These words have been so overused and co-opted as to have no meaning anymore. There is the standard definition in relation to the food movement – food made by hand, products made with ingredients from that region, food that is in tune with the environment.” But what do the words mean to each of us personally?
You know filo dough, right? The impossibly thin, impossibly delicate sheets of dough you must paint with melted butter and always keep covered with a damp cloth as you work? The stuff of feta triangles, spinakopita, baklava and other wonders of Mediterranean cuisine?
Sweet Dough and Lamination with Whole Grains
This Grain Gathering (GG) 2016 workshop aimed to demystify the technique and formulation involved in creating whole-grain pastries that showcase the grain and stand out on their own.
It was taught jointly by Jeff Yankellow (who was a member of Bread Bakers Guild Team USA 2005, which won a gold medal at the Coupe du Monde de la Boulangerie,) and Jonathan Bethony (who until recently was baker-in-residence at The Bread Lab).
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