Bread & Baking – Page 3

Art, Science & Baking

2013-12-11 2013-12-11 Bread & Baking / Food & Drink / Personal ReminiscencesLeave a comment

You gotta love breadmaking. It’s an opportunity to get the right and left hemispheres of the brain working together, not racing about in different directions like they do most times. The logical and the creative sides working in lockstep. Bread making combines the logic of science with the freedom of expression in art. Well, that’s really true of all cooking, but it seems more evident in baking. You get your hands into the mix, with bread. It’s a visceral thing to do. Like pottery. Breadmaking … click below for more ↓

Ah, Hubris…

2013-11-29 2013-11-29 Bread & Baking / Personal ReminiscencesLeave a comment

Annabeth: My fatal flaw. That’s what the Sirens showed me. My fatal flaw is hubris. Percy: The brown stuff they spread on veggie sandwiches? Annabeth: No, Seaweed Brain. That’s HUMMUS. Hubris is worse. Percy: What could be worse than hummus? Annabeth: Hubris means deadly pride, Percy. Thinking you can do things better than anyone else… Even the gods. Rick Riordan, The Sea of Monsters You think you know it all, and so you try to show off your talents. That’s when hubris makes you fall. So … click below for more ↓

What am I doing wrong?

2013-11-24 2013-11-24 Books & Reviews / Bread & Baking / Food & Drink / Personal ReminiscencesOne Comment

I began a levain last week (Nov 19) and it seemed to go well at first, but then it just seemed to have stopped… or slowed to a crawl. Was is dead? Or just dormant? Did I have a welcome guest growing in the bowl or was it a wet mass of unwanted invaders? Am I too anxious and not patient enough? Sourdough bread has been called the “Everest” of breads, which I realize refers not to its towering presence but because it’s so damned … click below for more ↓

Doing it by the numbers

2013-11-19 2013-11-19 Books & Reviews / Bread & Baking / Food & Drink / What I'm Reading NowOne Comment

The first thing I learned – well, not the first but up there, for sure – is that volume measurements are for amateurs. Being an amateur (and expecting to be there for some time yet), I took it on the chin when asking typical neophyte questions about recipes and ingredients. Might as well have hung a sign around my posts shouting “newbie!” Well, they were gentle with me, but strict. Tough love among bakers. Good bakers use weights, not volume, they told me in no … click below for more ↓

Road Trip to K2

2013-11-17 2013-11-17 Bread & Baking / Food & DrinkLeave a comment

No, not to the mountain. To the mill. The flour mill in Beeton, a little more than an hour’s drive southeast of me. We took a little road trip today in my never-ending quest for baking ingredients. Susan came along, showing remarkable tolerance for my obsession. K2 is a modest, old-fashioned place that grinds flour – the only mill still operating in the county, as far as I have been able to tell. And one of the rare artisanal mills at all in Ontario. And … click below for more ↓

These Poolish Things…

2013-11-16 2013-11-17 Books & Reviews / Bread & Baking / Language & Grammar / Personal ReminiscencesLeave a comment

Poolish. Levain. Banneton. Autolyse. Retardation. Lactobaccilli. Bassinage. Windowpane test. Crumb. Batard. Barm. A new vocabulary is building in me, one that brings the lore of breadmaking, the etymology of the loaf to my conversation.* It’s a necessary vocabulary, if one wants to fully understand the techniques and technology of baking bread. Knowing the names of things gives one power. It’s also a bit like being welcomed into a secret society where members whisper to one another in their codified language. Is there a secret handshake? It … click below for more ↓

Gluten, Sourdough, Fads and Ailments

2013-11-12 2013-11-12 Bread & Baking / Critical Thinking / Food & DrinkOne Comment

Gluten, that everyday protein found in many grains, has become the health-fad followers’ most recent evil spectre, and many (one in three, stats show) have jumped onto the anti-gluten bandwagon, generally with a simplistic message: “gluten bad.” Like most diet fads, I expect it will likely fall off centre stage when the next Big Thing To Rise Against comes along. But meanwhile, until the next fad raises its head, gluten gets sensationalized, demonized and generally misunderstood. Headlines like this abound (it was matched by a … click below for more ↓

I’m struggling with this…

2013-11-10 2013-11-11 Books & Reviews / Bread & Baking / Food & Drink / My Writing / Personal ReminiscencesOne Comment

My recent passion for bread and baking has caused a bit of an internal upset. Not the baking thereof, but rather the writing about it. I’m doing a lot of that, recently. Writing (and, yes, baking too). And of course it comes with the attendant research into bread’s history, the combing through websites for recipes and book reviews, the hunt for equipment and the discussions about yeasts, pH balance, sourdough starters, Canadian versus American flours, protein contents, vintage and ancient grains… gawds, I’m having fun. … click below for more ↓

Bread, Madness and Christianity

2013-11-09 2013-11-11 Books & Reviews / Bread & Baking / Critical Thinking / Food & Drink / History & Biography / Psychology & Sociology / Social Order & DisorderLeave a comment

The witch craze of Europe is a popular, albeit often misrepresented, part of our collective history. Everyone knows witches were hunted, tortured and often killed – burned at the stake, a particularly repulsive method of murder. While not a uniquely Christian form of killing, it was practiced widely by Christians throughout history in every European nation, perfected in ritual by the Spanish Inquisition. Hunting witches in the period between 1480 and 1750 (the so-called “classical period” of witch hunting) resulted in between 40,000 and 60,000 … click below for more ↓

What Bread Would Chaucer Have Eaten?

2013-11-04 2023-03-17 Bread & Baking / Chaucer / Culture / Food & Drink / History & Biography3 Comments

I was mulling over the growth of the whole ‘artisan bread’ movement as I made another batch of dough last week to cold ferment in the fridge. As I lay in bed reading one night, I started to wonder what sort of bread Chaucer would have eaten. Or Shakespeare. That led to: how was bread made 500 years ago? 1,000? What ingredients did they use? How did the technology and techniques develop? How was yeast’s work discovered and when? How authentic is today’s bread? Aside, that … click below for more ↓

Bread Tales, Continued

2013-10-31 2013-11-11 Books & Reviews / Bread & Baking / Food & Drink / Personal ReminiscencesOne Comment

This week I started a small batch of dough to bake later in the week, or on the weekend while I figure out a few details on my baking odyssey (and do some online research on a number of related issues). Probably just a small loaf this time, and I’ll likely do it in a pan. I plan to start a larger batch of dough, Sunday with the goal of a longer-term cold fermentation. And possibly a sourdough starter. The last loaf I made, a … click below for more ↓

The New Art of the Old: Baking Artisan Bread

2013-10-26 2013-11-11 Bread & Baking / Food & Drink / Personal ReminiscencesLeave a comment

So far, my re-entry into the world of baking bread has gone fairly well. I started rather hesitantly, unsure of the results, but I have been pleasantly surprised by the flavour, texture and quality so far. Yesterday I baked my latest loaf, as well as started a larger batch for baking in a few days. I have not ventured into any of the challenging or regional breads, but will do so once I am confident in making this simple artisan-style bread. I began with a … click below for more ↓

The Smallest Helper

2013-10-12 2013-11-11 Bread & Baking / Food & Drink / Personal ReminiscencesOne Comment

While I was pondering the nature of flour in my cogitations about bread machines (I’m still debating which model, by the way – suggestions welcome, but local stores have few options), I turned my grey matter to the business of yeast. Yeast is, of course, important in bread making because it makes bread rise. Why? You ask. Well, dear reader, the answer is simple but not pretty: farts. Yep. Yeast flatulence makes bread rise. Yeast out-gases carbon dioxide after it eats. The gas gets trapped … click below for more ↓

Something so basic, yet so different stands between us

2013-10-12 2013-11-11 Bread & Baking / Food & Drink / Personal Reminiscences / What I'm Reading Now2 Comments

You’d think it should be this easy: just take a bread machine, throw in all the ingredients listed in the recipe, push a button, wait, remove loaf and eat. Yum. Nah, of course not. Never is. And there are reasons for this, I’ve been learning. I have an old bread machine – must be 20 years old or near as dammit – and my results were always mixed, using the recipes in the manual. I constantly tinkered with them. The best loaves were qualified successes. … click below for more ↓