Walnut does lovely things to bread. On the surface, walnuts are a deep brown color with dark red undertones. But put them into a long fermenting loaf of sourdough, and they magically turn a…
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I’m a weekend baker. My weekdays are taken up with work, so I don’t have time to tend to a loaf of bread, no matter how much I love fresh bread. I’ve tried a…
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For those of you who follow me on my instagram page or on my facebook page, you know that I make a loaf of sourdough every week. It’s been a mix of some great successes…
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A few years ago, Srini and I were visiting my cousin and his family in Seattle. They were moving to a new neighborhood and we spent a sunny spring day wandering through it exploring the shops and…
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When my parents moved to the United States, they left behind almost their entire family. Most of their siblings, cousins, friends, and loved ones remained in India. For both of them, family was an integral…
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In the food community, the name Ferran Adria often brings with it an air of majesty. For those that don’t know, he is the head chef at the restaurant El Bulli in Spain–a…
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Challah is one of my absolute favorite breads–and that is saying something as I am quite the carb lover. I have many fond memories of buttering up slices of challah while sitting…