Sunday, July 10, 2022


it's coming to the end of the first 48 hours for the bread starter. . . tonite after yoga i'll go home and check it out. it's at the point where it should have that wet-dog/ocean-breeze smell -- but in a good way. like the last batch, i am starting it on rye and farro. as of this very minute i am saving my pennies to buy the just-released english translation of dr. raymond clavel's 1990 french classic the taste of bread. this is a great addition to the set of videotapes he made. dr. clavel is the world's leading authority on bread. its chemistry, its history, its technique. there is nothing he does not know, and he has over the last 40 years pretty much single-handedly maintained and revived the world's interest in real bread. definitely use your favorite comparison search engine (i like bookpricer, which seems to have vanished recently, or addall) to find the best price for this expensive book. it will be filled with an endless amount of detailed scientific information on bread chemistry that will probably go completely over my head. but it will also have the techniques you need to create real french breads. with this book in my hands and a month of reading, i expect to ditch all current recipes and be transformed. real bread, made the real way, at home. here we go. . . .   

posted by fortune | 10:27 AM | top | link to this | email this: | | | 0 comments