1. 11:00 16th Apr 2013

    Tags: FoodPodcastsbread

    Plays: 0

    Slate’s Table to Farm.

    On this week’s episode, Laura and Dan talk to Whitman College professor Aaron Bobrow-Strain about the history of bread in the 20th century: in particular, how it became industrialized (and then de-industrialized) and how its cultural and class implications have changed. Then, the hosts interview Amy Scherber, the founder and owner of New York bakery Amy’s Bread, about why professionally baked loaves are so good (especially in France), what amateur bakers should do differently, and whether gluten-free goods are here to stay. Finally, Laura and Dan make Amy’s recipe for focaccia and conclude that, regardless of trends, bread with olive oil is always delicious.

     

  2. 11:01 24th Mar 2013

    Notes: 6

    Reblogged from foodiemum

    Tags: BreadNigellaKaloni

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    foodiemum: Nigella seed pitta bread Nigella seed is one of my absolute favourite things to put in and on bread.

    foodiemum:

    Nigella seed pitta bread

    Nigella seed is one of my absolute favourite things to put in and on bread.

     

  3. 17:02 23rd Mar 2013

    Notes: 2

    Tags: Bread

    image: Download

    Of course I agree with Cynthia Bertelsman’s sentiments as she ponders The Ancient Mystery of Bread. But if that’s confirmation bias, I don’t want to be unbiassed.

    Of course I agree with Cynthia Bertelsman’s sentiments as she ponders The Ancient Mystery of Bread. But if that’s confirmation bias, I don’t want to be unbiassed.

     

  4. 13:01 18th Mar 2013

    Notes: 1

    Tags: Bread

    image: Download

    We tested these sandwiches in front of a live studio audience, and someone screamed out “It looks like someone already ate it!” The weird part is really expected this one to be good. It was instantly repulsive. Soma described it as “Not the worst thing I could of had.” I was nauseous. Horrific. Horrendous. Ham and banana, one of 1001 Sandwiches taste-tested by Four Pounds Flour

    We tested these sandwiches in front of a live studio audience, and someone screamed out “It looks like someone already ate it!” The weird part is really expected this one to be good. It was instantly repulsive. Soma described it as “Not the worst thing I could of had.” I was nauseous. Horrific. Horrendous.

    Ham and banana, one of 1001 Sandwiches taste-tested by Four Pounds Flour

     

  5. 11:24 4th Mar 2013

    Notes: 3

    Tags: BreadHistory

    image: Download

    (via Who Made That Sliced Bread?) Turns out it all happened at Chillicothe, MO, rather than Battle Creek, MI. Good to know.

    (via Who Made That Sliced Bread?) Turns out it all happened at Chillicothe, MO, rather than Battle Creek, MI. Good to know.

     

  6. 09:48 1st Mar 2013

    Notes: 1

    Tags: Breadadvertisingvideo

    I have no idea what this ad is trying to tell me, but it is fun.

     

  7. 16:12 18th Feb 2013

    Tags: Bread

    And then I want to teach you that Mary Berry is just so over. For far too long, I’ve had to work in her simpering, smiling shadow, looking on as she reassures some useless Middle Englander that their lemon meringue pie is acceptable. Well, let me tell you right now: there’s nothing safe or cosy about baking. No way. Baking is dangerous. Baking is sexy. And it doesn’t come any more dangerous or sexy than when you’re baking bread with me.
    — I’ve been away too long, so I just have to assume that this is up to scratch: Bread by Paul Hollywood – digested read | Books | The Guardian.
     

  8. 11:24

    Notes: 7

    Tags: BreadrecipeskalonjiNigella sativa

    Finding a better vocabulary for tastes and smells is definitely something I need to do, because faced with putting the sensation of baked kalonji into words, I fall back on US Justice Potter Stewart’s famous definition of pornography : “I know it when I see it”. And I like it. Kalonji, not hard-core pornography. I’ve used it before in bread but not lately and not kneaded into the dough. So, with a bunch of ripe 100% starter at hand, I thought I would do an experiment. Recipe details here.

    Finding a better vocabulary for tastes and smells is definitely something I need to do, because faced with putting the sensation of baked kalonji into words, I fall back on US Justice Potter Stewart’s famous definition of pornography : “I know it when I see it”. And I like it. Kalonji, not hard-core pornography. I’ve used it before in bread but not lately and not kneaded into the dough. So, with a bunch of ripe 100% starter at hand, I thought I would do an experiment.

    Recipe details here.

     

  9. 13:48 12th Feb 2013

    Tags: BreadNutrition

    (via Weighty Matters: Diet Book Review: Wheat Belly)

    (via Weighty Matters: Diet Book Review: Wheat Belly)

     

  10. 13:48 10th Feb 2013

    Tags: Bread

    No Knead Bread Mixes

    Not sure how to share from The Fresh Loaf to here, so I’ll just copy, paste, and comment. First off, eGullet posted this:

    In our ever increasingly busy world, leave it to Fleischmann’s (yes, that Fleischmann’s) to come up with the product we all need - and in many varieties. Yes, it’s their Simply HomeMade No Knead Bread Mix (in four flavors) - and it’s as simple as making bread in under an hour. Here are the ingredients for the Stoneground Wheat Bread:
    The ingredients were, alas, missing. So LindyD made good:
    Here are the ingredients which were missing from your post:
    Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Sugar, Vegetable Oils (Canola and Soybean Oils). Contains 2% or less of Sodium Caseinate (a milk derivative), Salt, Active Dry Yeast, Sorbitan Monostearate, Ascorbic Acid, Vital Wheat Gluten, DATEM, Mono- and Diglycerides, Wheat Starch, Azodicarbonamide, Enzymes, Cellulose Gum. Contains Milk, Wheat.
    Hmmm. And in under an hour. Makes me want to reach for the nearest barf bag.
    And there it rests. For now.