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Tag: sourdough
The all new sourdough faux-caccia
Remember faux-caccia? The easiest recipe in the world for focaccia? A simple and delicious recipe for focaccia? Well, it struck me, there is no reason why it cannot be a simple and delicious recipe for sourdough focaccia. Or faux-caccia… Caution: Read More …
National Toast Day!
It’s national toast day and here at the global headquarters of Virtuous Bread we make it national REAL TOAST day! We are celebrating by having toasted rye and whole wheat sourdough toast with schmaltz on it. Huzzah! Note the crispy Read More …
Can I make sourdough focaccia?
This is the single most popular question when I do a talk on sourdough – “can I make sourdough focaccia?” and the answer is of course – YES! Remember, we only learned how to cultivate yeast in the mid 1800s Read More …
The four different forms of yeast and how to use them
What is the difference between instant yeast and dry yeast? How can I substitute for fresh yeast when I cannot get any? How do I use a sourdough starter in a recipe that calls for yeast? Recently I have had Read More …
Baking with Sprouted Flour
A simple approach to baking bread with sprouted flour Sprouted grain is just that: grain that is moistened, and left to sprout. In the process of sprouting, the new plant that emerges from the grain begins to consume itself to Read More …
Making sourdough crackers at the Masai Mara in Kenya!
Last year I had a lovely student named Tricia come to the sourdough class. She wanted to learn sourdough because she lives for half the year on the edge of the Masai Mara and cannot get good bread. Nor can Read More …
Can I make stollen out of sourdough? Of course you can!
Baking sourdough stollen Teaching baking at The Clink restaurant in High Down Prison is always a blast. There are new things to see, do, and try every time. We did a lot of Italian Baking this year. We had the Read More …
Eighth from the Italian Bread Project – Sourdough Focaccia di Recco
At a dinner party the other day I learned about Focaccia di Recco. It is not Focaccia as we know it (but as we know by now, Italy is not one single country). It is a dish made of thin Read More …
Deep in the land of bread….
Deep in rural Bavaria there is a particular farm that has diversified into offering holidays, riding lessons, a local produce food store, a high end vegetarian restaurant (yes! in Bavaria!) that offers cooking classes (vegetarian! in Bavaria!) and a fantastic Read More …
Chickens, kittens and eggs in a fine cosmic balance
“Which chicken?” The characteristic I-swallowed-a-trombone-for-my-breakfast voice of Pete rumbled down the line. This was in response to the frantic “I killed a chicken and I am so sorry” message that I left earlier in the day. To be absolutely honest, Read More …