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 … (more–>)
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 … (more–>)
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 … (more–>)
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 … (more–>)
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 … (more–>)
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 … (more–>)
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 … (more–>)
For all the reading, the reviewing and the researching for the best bread maker these past few days, it’s somewhat ironic that instead I turned back to the old-fashioned method and made a couple of loaves by hand, this morning. Not perfect – I haven’t made bread these past twenty-odd years, and have forgotten the techniques and the tricks I knew back then. More time was … (more–>)
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 … (more–>)
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 … (more–>)
It’s dark in the cup, but in the glass pot for brewing, it’s a deep copper. It smells of earth and age, a hint of horses and leather. A rich, slightly sweet and crisp taste. Black, no milk. With milk, it changes to a hot-chocolate light brown, and the flavour mellows. I prefer the slightly sharper black taste. * “For hundreds of years,” reads the Whittard’s … (more–>)
I’ve always wondered why probiotic yogurt was good for you. Yes, it aids digestions, as many clinical studies have shown, but exactly why has never been explained to my satisfaction. Until recently, that is. According to a story reported in The Scientist last fall, “The bacteria found in some fermented dairy products, such as yogurt, may alter gene expression in human gut microbes…” One of the … (more–>)