Friday, April 9, 2010

Ages Ago

I found this fermenting in a digital folder.... It's yogurt-barley bread. I'm going to embark on some wheat and barley sprouting adventures this summer, in the hope of developing a diastatic malt I'm happy with (to add to high-ish protein flour—with legume flour, either chickpea or fava bean—to approach something like the availible european and french flours)... we'll see.

Thursday, January 21, 2010

Brioche to blow your mind.

Have a tizer and some whippets handy and gathering dust since college? Michael Voltaggio - that's the assholeish one - shows us how to put those to good use: