Cool little video profile of Chad Robertson, co-owner, with his wife, Elisabeth Prueitt, of San Francisco's Tartine bakery. Chad is obsessed with
bread.
[more inside]
posted by AceRock
on Dec 10, 2010 -
16 comments
"Salt rising bread is, when at it's best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese."
There's even a
mystery to go along with your (cheese-flavored) bread.
posted by scrim
on Nov 26, 2004 -
10 comments
Due to temporary budget shortfalls, I find myself spending my Saturdays elbow deep in breadmaking.
Sourdough bread is perhaps one of the most primal forms of bread relying an an artificial ecosystem of
hundreds of different bacteria and yeasts to digest grain flours and produce gas. The souring of the dough has
complex effects on the flavor of the resulting bread and is necessary for low-protein flours such as rye. Free starter cultures can be obtained from the
friends of Carl who continue his tradition of mailing his culture to anyone who sent a self-addressed stamped envelope. You can buy
cultures from around the world, but if you want to live dangerously, you can cultivate your own by just using a mixture of flour and water relying on microbial flora growing on the flour. Sourdough in some ways puts the art of hacking
back into breadmaking because it requires a deeper understanding of what is going on beyond just throwing a set of dry and wet ingredients into a bread machine.
Which could explain why I'm still lucky to get something other than a brick. But like beermaking, the DIY satisfaction makes up for many flaws in the final product. (And on final edit, I can't get away with making this post without the obligatory link to the
sourdough faqs.
posted by KirkJobSluder
on Jul 3, 2004 -
32 comments
