January 11, 2010 - 9:04am
New 'Pain au Levain' Article from James MacGuire
In the latest issue of 'The Art of Eating' (Winter 2009, Number 83), there is an excellent article by the noted Canadian baker and instructor James MacGuire about 'Pain au Levain'. He touches on the history as well as the technical aspects of making Levain (Sourdough) and Pain de Campagne. He takes you on a tour of the best bakeries in France that produce this type of bread. He even includes a detailed recipe for his version of Pain au Levain. A must read for serious bakers.
Don
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Thanks for that info, Don. Is "Pain au Levain" the title of the article?
I want to do an electronic search of our state library database to see if the article is available online.
The title of the article is 'Pain au Levain'. There is also a side feature by Ed Behr, the Editor on how to buy and store Pain au Levain.
Don
Appreciate that info, Don.
Now, off to search...
Appreciate you posting the info. re: the article. I ordered a subscription along with the past issue you recommended.
Lindy, here's a link: http://www.artofeating.com/
Howard
It's so nice to "see" you again, Howard! Hope you hang around.
Thanks for the AOE link. I was hoping that my library would have a copy available somewhere in the state so that I wouldn't have to cough up the twelve bucks for one issue. So far no luck, but I haven't finished searching all the available databases.
I'm still baking regularly, just got sidetracked with some other projects. Hope all is well with you and yours and that you have a most excellent 2010.
Howard
I also have missed you. I noticed you on a post the other day : )
Glad to see your back, I've missed your baking and humor! Thank you for the link and I also ordered a subscription and past issue.
Sylvia
Thank you for your kind note. You're more than welcome. Glad the link was of help. I see from your periodic posts that you're doing some great baking. I've been sort of keeping up with TFL, and have found time to bake a couple of times a week. I've been working on a rather time consuming (non baking) project which will, hopefully, be finished sometime in April. Hope all is well with you and yours.
Howard
Has anyone told you you've been missed?
Nice to know you are still on planet and baking. Looking forward to your increased presence in these parts.
David
I've been watching your terrific posts, here on TFL. You just keep getting better and better. As soon as time permits I'll try to post something. I saw your post on Glezer's Semolina Filone and you did a great job, beautiful crust and crumb. I'm going to locate some duram flour and give it a try. Your Greek bread was also lovely.
Howard