I love spent grain bread. It’s one of my very favorite things about brewing. You see: brewing is sort of a wasteful process. You take eight or ten or twelve pounds of grain, soak it in water, and convert the runnings from that little bath into five gallons of sweet wort, and then eventually into […]
Indian breads, it seems, are bound to become a series on this blog. Not that it’s a surprise. They’re scrumptious, they’re easy to make, and they’ve long been a favorite meal accompaniment — and utensil — of mine. I don’t have a tandoor (much to my lasting woe), but as I wrote in my Roti […]
As a follow-up to my braised lamb post, I thought I’d write up another recipe that features cubeb as a prominent flavor. I know, I know. Cubeb is a lot like pepper, and it’s kind of weird to put pepper in a dessert. But go with it. It’s good stuff. For the Filling: 8 apples […]
I’ve been playing a lot with rustic bread, and specifically with Ciabatta, recently. And I’ve had a couple of thoughts. They’re probably obvious if you know anything about artisan baking, but I’m kind of figuring it out as I go along. I don’t in any sense think that I’ve got it right yet. In fact, […]
I decided last week that I wanted to do a cheddar brioche in the style of Caffe Strada in Berkeley. I used to love them; they were my breakfast or lunch more often than I would care to admit. But when I went looking for the right cheddar for the project, I came upon Mimolette […]