Background:
In Eric Kayser's book "100% Pain", the Foreword written by the celebrated French chef Alain Ducasse waxed poetic about Kayser's Tourte de Meule, which literally translates to "Millstone Pie" and which is basically a Country Miche made with High Extraction Organic Stone Ground Flour and a Liquid Levain.
Eric Kayser's "La Tourte de Meule"
I am not a fan of bananas but every now and then for my kids I make banana muffins, banana bread (quick bread), banana pancakes and cakes, and banana milk shake and smoothie just to remind myself why people like bananas. Whenever the bananas in my house have gone sesame (ie, growing freckles), the motherly cook's instincts in me start eyeing on them. I never force my kids to eat any fruit or vegetables. That's why the house ends up having so many unlikely combinations of chutney and jams.
This story is a confession of humility. Something happened to me a few days ago that is just to good not to share with my friends.
November 10, 2009 was an auspicious day. It was the second baguette day, and a day I thought would be as interesting and full of questions as I could be hoping for as early in the program as we were. I had my concerns of course, as the product we were finishing and baking was the direct baguette.
I have had several people ask about this recipe so here it is. Sorry for taking so long.
Inspired by Nathan's recent post, I made Mr.
Many years ago I went to South India with a group of Taiwanese friends to attend Dalai Lama's annual congregation. It turned out to be a bad idea for me as I never liked group activities. I deflected half way through the event and years' later I still felt embarrassed by it.
Today, I baked Hamelman's "Normandy Apple Bread" for the first time. This bread is a pain au levain spiked with instant yeast. It uses a firm starter and bread flour and whole wheat in the final dough. The apple flavor comes from chopped dried apples and apple cider.
Background:
Having a number of high school friends living in Montreal, I have had the opportunity to visit this city quite a few times over the years. I have always enjoyed its cosmopolitan charm and the French influences that have permeated its history and culture especially in the area of gastronomy.
