When I have made sourdough boules (such as Whole Wheat Sourdough Boule ) I have a lot of starter which is discarded on the morning of the second day, which seems wasteful. I decided to use it as the base of a flatbread for breakfast. The starter is 100% hydrated (i.e. equal weights of flour Read More …
This classic dates back to the August 1998 issue of Gourmet magazine, where it was described as “Bill’s Blueberry Cobbler”. It is sweet and rich and has particularly tasty edges. As promised, it is also very easy. I served it for Memorial Day with vanilla ice cream. It makes 4 large or 6 adequate servings. Read More …
This is a variation on a “Slow Food Fast” recipe in the Wall St. Journal on May 13-14, 2023. That recipe seemed to be in general a good idea, but it also called for some ingredients I did not have. Here is how I made it for 2 people using what I did have. This Read More …
On a recent trip to Germany, Carol very much enjoyed German breads made with lots of seeds, so I baked a loaf for her based on a recipe in Peter Reinhart’s Artisan Breads Every Day. The quantities below are enough to make 2 boules of the size shown in the photos. (710 g. unbaked and Read More …
A couple of years ago, in their “Slow Food Fast” series, the Wall St. Journal published a British version of “fish en excabeche”, “Seared Mackerel With Soused Vegetables”, with the oily fish mackerel balanced off by lightly pickled root vegetables and a bitter leafy vegetable. I made three substitutions due to ingredient availability. For mackerel, Read More …