Live Qualitarian: Eat Well
Three kinds of Colorado grown, locally milled flour have tempted us to make a pure whole-wheat bread, something as beautiful as the bread on the cover of the book we’d just gifted ourselves – Tartine by Chad Robertson, a bread baker from San Francisco.We start an experiment: three levains –
Finger Food is Bread I’m buying the idea that this bread could be an hors d’oevres, like homemade potato chips we were offered as a passed around appetizer on the first trip we made to France as snow sculptors. I was a mere translator, not an artist, but all of
Baking during a pandemic has become less about getting the job done with speed and ease, but with making something beautiful. The idea of standing apple slices on their sides, I think came from the New York Times Food section, makes color shine while leaving the nutrient rich peels on
Not From a Sack of Tortillas Steuart made a coarse cornmeal, flour and water mixture that turned into something like a corn tortilla you could buy in the grocery store. His tortillas that he used as a base for vegetables and as a nice lice were: mostly corn, round, thin
In A Nordicware Pan I want a moist cake that will come out of my beautiful Nordicware cake pan. I trust David Leibovitz for desserts although I always cut his sugar measurement in half. His Double Chocolate Cake sounds great but I’m on my last block of Callebaut chocolate. I
Bao Buns Bremner Style Sunday, May 17, 2020 What’s wonderful about WonderBread? I asked myself as we tried to make bread with small consistent air holes from a sweet dough. The steamed buns Steuart made this week used a dough that reminded me of Wonderbread, and I tried to
Mothers’ Day Focaccia Bread with the Bremner Brothers. Steuart likes dough to prove overnight but was too busy last night watching the movie Contagion to make the dough. He started it a 8 this morning, instead. We have tens of pounds of white flour but not much whole wheat. The
Bremner Brothers Bake French Standard: Sunday, May 3, 2020 – via Skype, Steuart and his brothers will each bake a French dozen of the classic croissant. May 1 – Steuart made the dough, the butter rectangle for layering and left to chill overnight in the fridge. May 2 – He
The Brothers take on English Muffins: After last week’s Skype bagel-making Sunday, Steuart and his brother decided to try English Muffins. Both of them made the dough last night and let it prove overnight. I made Paul’s recipe mixing it up at 10:15 this morning, by 1 p.m. they were