Making bread needs to become a daily habit. We don't need to bake bread everyday. Perhaps only 2-3 times a week. But the process, the steps, the thinking behind the results should be integrated into our daily routine.
Bread is a staple. There are rows and rows of it in bags at the supermarket. There are piles and piles of baguettes and boules mimicking artisanal productions. Look, bread has become something we pick up and don't think much about. It has become a staple in the pantry rather than the delicious results of combining ingredients. We are slowly working on changing our own habits. As we make loaves and think about what and how we use bread our path to creation is guided and shaped. We are gaining a greater appreciation for the loaf and working on developing dishes that feature and maximize it over its life cycle from the first slice to the last heel.
Years Past
February 13, 2007
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
