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π Sourdough during Passover? And cinnamon rolls, focaccia, and more!
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The Perfect Loaf π
Maurizio Leo
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
Sourdough Detroit-style Pizza Open my fridge this week, and you'll be greeted by a towering stack of cheeses, a sight that would make even the most dedicated cheesemonger proud. From fontina to Wisconsin brick to butterkΓ€se (a fav) to all manner of shredded cheddar and mozzarellaβall meticulously sourced, tasted, melted, and tasted again. Tough job, isn't it? All that cheese-eating. I'm like the royal food taster, except I'm not at court and succession is not on the line. Yes, my goal is very...
Experiments (and a recipe!) with freshly milled flour For the past few weeks, I've had my grain mill on in the kitchen, testing with various grains: Khorasan, hard red wheat (Yecora Rojo), and white wheat. Each grain has its unique charm, and milling them fresh brings out a wide range of flavors and an incredible aroma that genuinely elevates the final loaf. What I also love about freshly milling my flour, though, is the fact that it can be incredibly economical to do so. I buy raw wheat...
Good dough + good dough = better dough This week we have an interesting thought experiment: what if you had two bread recipes you loved and wanted to make a new recipe using these two as a base? Sort of like a fifty-fifty recipe that takes the great things about these two recipes and mashes them into a new recipe that's sure to please. The premise is this: "Once you have reliable single-flour formulas, you can calculate the ideal hydration of a novel formula by combining them on paper instead...