Word of Mouth: Pumpernickel
Pumpernickel, noun - An incredibly dense and strongly flavored dark bread made with a blend of coarse and fine rye flour originating in Germany. We love the heartiness and deep, almost bitter flavor ...
Posts tagged “bread”
Weekend Meditation: Autumn Kitchen Welcoming Winter
We're deep into Autumn right now. The move from bright to dark has begun, a yearly non-negotiable event that has a profound influence on our lives. The extent that we can shift with it will become t...
Peter Reinhart's Artisan Breads Every Day by Peter Reinhart
Book Reviews 2009
When books come home with me for review consideration, our daughter often is the first to crack the spine and peruse the photos for something that appeals. Recently when I brought home Peter Reinhart'...
Waste Not: 5 Ways to Use Leftover Bread
We've been baking our own weekly bread for a while now, which has been extremely satisfying. But on the downside, we've discovered that our homemade bread stales a lot quicker than store-bought bread....
Basic Techniques: How to Shape a Loaf of Bread
Now that it's finally cool enough to turn on our ovens again, we're getting back into the habit of baking bread at home. Last weekend, we made a few loaves of sandwich bread to eat during the week. ...
Crust and Crumb: A Return to Baking Bread
Our very favorite thing about fall isn't apple picking, or seeing all the great produce at the market, or even gearing up for the approaching holidays. It's the ability to turn on our oven again! And ...
Video: How To Make Olive Bread, Stop-Motion Style
Want to learn how to make bread from a talking olive loaf? This is your chance. ...
Baking Lessons: How to Proof Yeast
Call us old-school, but we proof our yeast even if it's not mentioned in the instructions and even if the jar of yeast says it can be added right into the dough. We just don't want to go through all t...
Help! What To Do With an Over-Active Starter?
Good Questions
Q: About a month or so ago I decided my bread making skills had improved enough to try keeping a starter. I followed Alton Brown's starter recipe and put the whole thing in a mason jar in my fridge. W...
How To Bake No-Knead Bread On the Grill
When the temperatures soar into the triple digits, and your city kitchen is hot and steamy, the last thing you want to do is bake bread. Between preheating and baking, your oven is often on for up t...
Recipe: Easy Homemade Pita Bread
This month is all about escapes both big and small! Whether we're talking backyard lounging or a long mountain hike, soft pockets of pita bread are an ideal vehicle for meals that can be made ahead, s...
Help Me Find a Reliable, Well-Priced Bread Machine
Good Question
Q: I bought a bread machine at a garage sale for a fantastic deal of only $3. Sadly, it broke last week and now I rely so heavily on it that I need a replacement fast. I want to get a reliable, but n...
Quick Tip: Buy Baguettes to Freeze
Lately, we've been getting in the habit of buying an extra baguette or two when we're at the store just to throw in the freezer for later. It's extremely handy to have bread ready to thaw and use when...
Food Science: Why Bread Crusts Crack
Far from being a bad thing, hairline cracks like those in the photo above are the sign of a fantastic, shatteringly-crisp crust. We've heard that this is something to which many bakers actually aspire...
Word of Mouth: Bannock
Bannock, noun: A flat bread, popular in Canada and the northern United States, often made of oatmeal, barley flour or corn meal. We're all about cooking and eating outdoors this month, so we perked ...
Stop! Don't Re-Roll Your Scraps!
Every food guru on the planet tell us that re-rerolling our scraps of dough, be it cookies, pie crusts or biscuits, won't make for the prettiest goods. Although we all know it's true, we usually try...
Sunday Morning Breakfast Brioche (With Chocolate)
Guest Post from Laura of What I Like
I am one of the biggest proponents of breakfast that you will ever find. I work two blocks from my apartment, and still get up two hours before I have to be at work in order to make a substantive brea...
The Perfect One Slice Sandwich Bread
Guest Post from Zoe Hartley Carter of Picnic King
So why is this the perfect one slice sandwich bread? Well for starters, it's delicious. Rich and nutty in flavor, this bread holds its own in the taste department. Secondly, (and perhaps more importan...
What's the Difference? Light Rye, Dark Rye, Pumpernickel, and Marbled
As bread bakers, the differences between these four breads has been a real source of confusion for us. They often seem to be used interchangeably in restaurants, bakeries, and even some cookbooks. It'...
Food Science: Why Bread Stales
Did you know that bread actually begins staling almost the minute it comes out of the oven? Yes, you can thank a little chemical process called "starch retrogradation" for this particular effect! Howe...
Southern Dilemma: Homemade Rolls or Sister Schubert's?
We are going to try to keep our cool here. But the sight of that plastic-wrapped aluminum tin of yeast rolls to the left just about sends us over the edge. We can't buy them in New York (although we h...
What Makes Bread So Special? Peter Reinhart's Speech from the Taste3 Conference
If you've spent even a little time poking around the bread baking world, you have likely heard the name Peter Reinhart. As an instructor at Johnson and Wales and the author of several books on bread b...
Classic Combo: Cocoa and Toast
While we're definitely ready for warmer weather, we have to admit that winter has its perks. Like cocoa and toast! We've been re-discovering our love for this childhood treat in the past few weeks, th...
No-Knead Recipe: Cheddar and Chiles Bread
Yesterday we brought you a review of Nancy Baggett's new book from Wiley: Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads. We know how much you all love no-knead bread, so we just had to give...
Kneadlessly Simple by Nancy Baggett
Book Review 2009
You know it was only a matter of time. Only a matter of time, that is, before someone wrote and published an entire book about no-knead bread! Well, this is it: Kneadlessly Simple: Fabulous, Fuss-Free...
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