Yeast
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Broa de Milho - 13 May 2008
Broa de Milho is a corn bread much loved by the northern Portuguese. The harshness of the soil made wheat growing hard, so bakers made a loaf that is four parts corn to one part stone milled buckwheat. read more...
Sticky Pecan Buns - 12 May 2008
He Who Must Not Necessarily Be Obeyed bought me a KitchenAid. So he is being obeyed for a wee while, which means I downloaded the Food Network's recipe for Joanne Chang's Sticky Buns. After all, they won against Bobby Flay's in a throwdown. And as a first-time bun baker, I thought I'd have a go at perhaps the trickiest dough there is. Paradise reached in one! The photo is of that key moment before they went into the oven, demonstrating that despite all the goo they were sitting in and my lack of faith, they did rise again. (Besides, when I took the photo of when they came out, it was as dark as the buns. Want do you want? I have to learn to conquer a KitchenAid, a brioche recipe and camera all at once?) read more...
Italian delicatessens - 26 Nov 2007
The area is not short on good Italian delicatessens. read more...
Ginger Beer - 20 Nov 2007
Ginger beer is a refreshing, spicy soda that originated in the Caribbean, easily made at home. You just need to keep feeding its 'mother'... 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...
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...
Peggy Thompson, chef at DISH, worked as a meeting planner before going to culinary school. Boredom inspired her to start a new career, and through it she found more than just good food.
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