On Black & Highly Flavored, co-hosts Derek Kirk and Tamara Celeste shine a light on the need-to-know movers and shakers of our food & beverage industry.
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5 Comments
SarahZiker
September 1, 2019
I can remember being a kid- and trying to bake...cookies were flat and tasted more like baking soda than sugar. For years I wanted to learn to make bread, but I had no idea where to start and was so intimidated! About a month ago, I watched “salt fat acid heat” and wanted Samin make pasta from just four and eggs. I made it and ate it! Then, I watched Michael pollen make a starter on “cooked”. I had to try. That week I made my first loaf, and ate it! Samin’s Cookbook helps me understand gluten and the air episode of “cooked” helped me understand fermentation for bread. My advise is there’s always two schools of thought- there’s always more than one recipe, or way to do something. I googled wasting v keeping the starter. I understand the science but found the way that fit my lifestyle. And there’s about to be two loaves popped in the oven in an hour! They may not turn out perfect, but I know I’ll be able to eat them. And they’ll be better than what I buy at Whole Foods :)
Raychelle M.
March 5, 2019
Hi there! Thank you for this informative post. However, I think you missed to mention how one can bake healthy goods, which is very important, especially for those who want to boost their health through their regular diet. I discussed this on an in-depth post, and if you agree with me, you're free to use my article as a source: https://karmaeating.com/blogs/healthy-lifestyle/healthy-baking-the-ultimate-health-guide No pressure, though. Just thought you'd want to give more value for your readers. Either way, I'm glad to have stumbled upon your site. Cheers! :)
Hayley E.
January 20, 2018
I’m the baker in my family, though I haven’t experimented much with bread. My husband however has developed a vocation of sorts in breadmaking for the Family. He has started a sourdough starter this year, and it’s quite a slow and dedicated process. He’s made excellent breads from part of the starter so far, but no sourdough yet. The starter hasn't developed enough for that.
He’s following this book that he got for Christmas: “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza” by Ken Forkish
He discovered upon reading the intro that the author Ken has a bakery and also an artisan pizza restaurant in Portland (home to us), and we already knew about the pizza place and love it!
He’s following this book that he got for Christmas: “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza” by Ken Forkish
He discovered upon reading the intro that the author Ken has a bakery and also an artisan pizza restaurant in Portland (home to us), and we already knew about the pizza place and love it!
Niknud
January 17, 2018
It's not really advice but I think the best tip to success in baking is having a kitchen scale. Because baking is (as you mention) much more particular about ratios of fats to flours to leavening and so on, taking away the guess work and going by weight instead of volume really allowed me much more confidence and success. No more breaking out a knife and leveling out the top of the measuring cup after carefully spooning my flour into something that may or may not be the same size as the recipe-developer's something. Plus, it goes much quicker and generally uses less dishes. Bonus! Good luck.
Hayley E.
January 20, 2018
I agree! The kitchen scale is one of my absolute musts while baking. We travel with it when staying in a place with a kitchen even!
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