Bread flour
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What is gluten? - 12 May 2008
Gluten is the natural protein surrounding kernels of wheat, barley, rye and oats. It's what makes a dough stretch. read more...
Shemali's - one of my favorite markets - 14 Apr 2008
Shemali's is a Lebanese delicatessen that has suffered, along with the Cleveland Park neighborhood around Wisconsin Ave, from the ditherings and delays in redevelopment of the Giant. It used to have a store in the parking lot of the supermarket, large enough to run a lunch counter that served the best bargain in sharwama and the best lentil soup in the District. But when Giant - around 5 years ago - closed down all the premises it leased out to increase its size, Shemali's disappeared to the medical building at 3301 New Mexico Ave NW. It's there you'll find all the Middle East goodies of its previous location. But no lunch counter. Don't despair, though. Gretta and Joseph Chemali (no, that's not a spelling mistake) can sell you a whole stuffed lamb... read more...
Bread flour unscrambled - 15 Nov 2007
Which flour bakes the best bread? First, know that a grain of wheat has three parts: the endosperm which is the central source of the starch, accounting for 85 percent of the grain. Next to it lies the germ, accounting for only 2 percent. But it's the most positive element. It's the 'seed' that grows new wheat plants and it contains most of the whole grain's protein, vitamins and oil. Plus, pretty much all the flavor lies in the germ. Both of these are covered by the protective outer layer of bran. read more...
Baguettes the French like - 15 Nov 2007
A bad baguette is almost as bad as that Kleenex bread. But there are some good ones around. read more...
Cakes - to order or make beautiful - 2 Nov 2007
Baking cake for a party, cupcakes for school or work? Or need someone else to do it for you? Here's all you need to keep you in cake. read more...
Yeast - 2 Nov 2007
Fresh yeast makes a better home-baked loaf than dried. But where to find it? read more...
Breads - a good chew - 2 Nov 2007
Not so long ago, the only bread available in Washington came sliced in cellophane packages. Now you can't move for choice among breads studded with everything from olives to cheese. But where can you get a plain brown loaf? read more...
The resume of Michael Santoro, new chef de cuisine at The Blue Duck Tavern, reads like a guide to good restaurants around the world. In England he’s worked at Heston Blumental's The Fat Duck and with bad-boy-but brilliant Tom Aiken, as well as Fergus Henderson. He’s been through the kitchens of the one-star Mugaritz Restaurant near San Sebastian, Spain. He’s worked at Mill’s Tavern in Providence, RI. He’s served as sous chef at the Michelin one-star Restaurant Gilt in New York. And before joining The Blue Duck Tavern he was chef de cuisine at Boqueria, a popular Spanish restaurant in Manhattan.
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