• Last updated 2/16/10 by m brown

Flour is one of those things we take for granted. It's been around in a crude milling form for about 8,000 years or more. Today, at the grocers there are several varieties available for purchase, some in pretty boxes and others in utilitarian sacks. The issue most bakers have is which one to buy and for what purpose. Flour is generally milled from wheat because wheat is the only grain with the proper proteins that create gluten - the very backbone of bread. Rice, soy, rye, pea and oat flours are all utilized in the manufacture of breads, cookies and cakes, but only the... read more

• Last updated 2/16/10 by JackBlack

The simplest variations are made through substitution or addition. By this I mean substituting a portion of the white bread flour for another, such as whole wheat or rye, or by adding additional ingredients, such as cheese, herbs, or even chili peppers. There's also the option of using the basic dough as a sort of medium for other ingredients, such as pizza, focaccia, and calzone. More abstract variations on the basic recipe lies not only in its ingredients but also in the method in which it's made, such as bagels and soft pretzels, which employs a much "tighter" dough... read more

• Last updated 4/7/11 by Nicko

The role of bread in western civilization has been so important that it's ingrained into our very culture. As a food and also as metaphor it continues to be ensconced in everyday life. And its long history is almost beyond belief. Wheat, from which most breads are derived, has been cultivated and stored since prerecorded times. And there's evidence that bread has been baked and used as a staple food for more than 6000 years. The truly amazing thing is that other than modern conveniences (gas ovens and electric mixers) not much has changed in the way bread is... read more

• Last updated 2/16/10 by JackBlack

Here’s a list of books and websites that are useful for the home baker and also the professional, whether you’re a novice or experienced. Most offer a plethora of recipes, and many include text that is even more interesting. A few in fact could be considered scholarly on the fascinating subject of bread and are as interesting to read as they are to bake from. Some are classics; some are new. These are just a few suggestions; the list could be much longer.     Books:         Bernard Clayton’s Complete Book of Breads By Bernard Clayton, Jr.   Bread... read more

• Last updated 2/16/10 by Pete

People look for signs of Spring in many places.  To some the return of the Robins signals Spring, for others it's the flowering of Crocuses or Daffodils.  Others get excited by the sight of geese heading back north and I can't deny I get a little tingle when I see these early signs of Spring, but I've lived in the Northern US for too long to get overly excited.  Sure these signs mean Spring is upon us, but I've also lived through too many late Spring snowstorms to get too worked up by these early omens.  Okay, so I'm a little jaded, but I admit, there is one thing that... read more

• Last updated 2/16/10 by JackBlack

Because I believe that homemade bread offers benefits on many levels, and that it is neither demanding nor difficult to make—that it doesn't have to disrupt the rhythm of your life but can become part of it—I begin without ceremony. For crusty, country-style bread, which is bread in it's original and most basic form, you'll need the following ingredients: bread flour, water, yeast, and salt. As for equipment, a large bowl and wooden spoon are all that are required if, but an upright electric mixer makes the job a little easier. And a few other pieces of equipment that... read more

• Last updated 2/21/11 by Nicko

Holy, Wholly Bagels, v2.0 by: Chef Jim Berman It is really difficult to write about food, a dining experience or other kitchen foray, let alone revisit that writing. Putting into words the experience is a labor of love; articulate a feeling about something so endearingly personal is much akin to going to the gynecologist with your daughter; everything is out there, in the open, waiting to be examined and, with bated breath, holding out for some intensely personal reaction, in a voyeuristic sense. My relationship with the kitchen is deeply intimate. I get... read more

• Last updated 2/28/10 by Nicko

by: Chef Jim Berman I think good cinnamon rolls are taken for granted. There is certainly some craftsmanship that goes into a good, quality cinnamon roll, but I think that the ability to produce a really spectacular morsel is not given its due respect. Mass produced, mall-wrought fast-food style rolls are commonplace. These fat-laden, way-too-sweet gooey dough amalgams are not pure specimens; rather they are the one-size-fits all, “eat it, semi enjoy it, feel lousy afterwards and come back for another next time” variety. In other words, they get by as a good cinnamon... read more

• Last updated 2/28/10 by Nicko

by: Chef Jim Berman Far better is to knead than be in need as it is a much better condition to be resting dough rather than resting ones feet. And certainly tugging, pulling and otherwise manhandling yeasty dough is preferred to tugging and pulling a rusty lawnmower through a not-so-well manhandled back yard. Bread baking is the great Jacuzzi that lives with us all; give up the chic spa with reckless abandon as rejuvenation and meaningful solace comes from starting a loaf of bread, manipulating it and watching it come to fruition. It is not a rush nor is it a burst of... read more