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COTTAGE LOAF and YEASTY DOGS

COTTAGE LOAF and YEASTY DOGS | bread | Scoop.it
A couple of years ago, as I started regularly baking bread, a dear English friend of ours asked if I'd ever heard of "cottage loaf."  I had not.   He explained that it was a bread he enjoyed as he ...

 


Via Ana Valdés
Jeremy Cherfas's insight:

Elizabeth David's instructions are the ones I've always followed, with very good results.

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Ana Valdés's curator insight, January 30, 2013 10:12 PM

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DNA bread - Boing Boing

DNA bread - Boing Boing | bread | Scoop.it
Mel Li sends us "Images of the DIY DNA bread (and accompanying build process) I made for a labmate's qualifying exam referring to her research on DNA migration through paper for applications in small, affordable global ...
Jeremy Cherfas's insight:
How did I miss this?
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Getting back to the basics of bread-making on Heir Island - Irish Examiner

Getting back to the basics of bread-making on Heir Island - Irish Examiner | bread | Scoop.it
Getting back to the basics of bread-making on Heir Island Irish Examiner New to me is Tiger bread, made with yeast and finished with a paste called Poolish — a mix of rice and rye flours with yeast, which in the oven splits to give it its striped...
Jeremy Cherfas's insight:

Interesting enough account, and I'd like to know more about that Tiger bread made with a poolish of rice and rye. Also, if kneading is toning your biceps, you're doing it all wrong.

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Make bread by mixing ice cream with flour and baking - Boing Boing

Make bread by mixing ice cream with flour and baking - Boing Boing | bread | Scoop.it
Boing Boing
Make bread by mixing ice cream with flour and baking
Boing Boing
I don't know what part of the US you've visited but there is a huge, thriving movement of artisan bread bakers across the country.
Jeremy Cherfas's insight:

Why would you even want to try that?

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Italy's Financial Crisis Means More (Bread) Dough At Home - NPR (blog)

Italy's Financial Crisis Means More (Bread) Dough At Home - NPR (blog) | bread | Scoop.it
NPR (blog)
Italy's Financial Crisis Means More (Bread) Dough At Home
NPR (blog)
Processed food packed with salt, fat and sugar has been making incursions into the traditional diets of countries around the world.
Jeremy Cherfas's insight:

It's true, the bread here can be remarkably bad. There are some gems, of course, but in general the Italians don't seem to like "stuff" in their bread. I bake 95% of the bread we eat at home.

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Give us our daily artisan bread: How did we gain a passion for seeded ... - The Independent

Give us our daily artisan bread: How did we gain a passion for seeded ... - The Independent | bread | Scoop.it
Give us our daily artisan bread: How did we gain a passion for seeded ...
The Independent
Plus, of course, the taste is incomparable.
Jeremy Cherfas's insight:

I really cannot understand why anyone is surprised by the rise of preference for good bread. Once you've tried it, there's no going back. And if it costs twice as much, you eat half as much, and everyone wins.

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Bitchin’ Bread Battle Day 13: Valentine’s Day Anatomical Heart Pull Apart Bread

Bitchin’ Bread Battle Day 13: Valentine’s Day Anatomical Heart Pull Apart Bread | bread | Scoop.it
Nothing says romance like ritual cannibalism. Use this anatomical heart pull apart loaf to pretend you’re vampires feasting on the heart of that asshole in HR who gave a promotion to Brad. Alternat...
Jeremy Cherfas's insight:

Somehow, I don't think I'm going to be making this. Ever.

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The History Dish: 1001 Sandwiches

The History Dish: 1001 Sandwiches | bread | Scoop.it
Welcome to the world of early 20th century sandwich making, when the advent of sliced bread gave birth to a booming sandwich culture.  The first bread-slicing machine was installed in a factory in ...
Jeremy Cherfas's insight:

From later in the article:

We tested these sandwiches in front of a live studio audience, and someone screamed out “It looks like someone already ate it!”

The weird part is really expected this one to be good.  It was instantly repulsive.  Soma described it as “Not the worst thing I could of had.”  I was nauseous. Horrific. Horrendous.

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Nigel Slater's bread recipes - The Guardian

Nigel Slater's bread recipes - The Guardian | bread | Scoop.it
The Guardian
Nigel Slater's bread recipes
The Guardian
In this kitchen, honey is not just found in a glass pot on the table, and is as likely to end up in a recipe as it is on a piece of bread.
Jeremy Cherfas's insight:

Nigel's recipes are always worthwhile. I want to try this crispbread.

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Australian Ad Suggests Eating Bread ...

Australian Ad Suggests Eating Bread ... | bread | Scoop.it
Australian Ad Suggests Eating Bread That Walks Around Outdoors on Its Own
Adweek
If you eat Abbott's Village Bakery bread, don't be surprised if it bleats a little, or feels a little woolly, on the way down.
Jeremy Cherfas's insight:

No idea what I am supposed to think about the bread after seeing this advert, but it is fun to watch.

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Experimenting with Sourdough

Experimenting with Sourdough | bread | Scoop.it
Every sourdough bakery across the land houses a bucket of gently bubbling, slowly fermenting batter made from flour and water. Some bakers call it a culture because much like yoghurt it contains fr...
Jeremy Cherfas's insight:

I’m amazed that he can stretch a dough that seems like about 60% hydration that far, unless his starter is a lot more liquid than mine,

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Fornacalia: Bread with kalonji

Fornacalia: Bread with kalonji | bread | Scoop.it
Jeremy Cherfas's insight:

Finding a better vocabulary for tastes and smells is definitely something I need to do, because faced with putting the sensation of baked kalonji into words, I fall back on US Justice Potter Stewart’s famous definition of pornography : “I know it when I see it”. And I like it. Kalonji, not hard-core pornography. I’ve used it before in bread but not lately and not kneaded into the dough. So, with a bunch of ripe 100% starter at hand, I thought I would do an experiment.

 

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Bread by Paul Hollywood – digested read - The Guardian

Bread by Paul Hollywood – digested read - The Guardian | bread | Scoop.it
The Guardian
Bread by Paul Hollywood – digested read
The Guardian
Rye, ale and oat bread.
Jeremy Cherfas's insight:

Ho, ho, ho.

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COTTAGE LOAF and YEASTY DOGS

COTTAGE LOAF and YEASTY DOGS | bread | Scoop.it
A couple of years ago, as I started regularly baking bread, a dear English friend of ours asked if I'd ever heard of "cottage loaf."  I had not.   He explained that it was a bread he enjoyed as he ...

 


Via Ana Valdés
Jeremy Cherfas's insight:

Elizabeth David's instructions are the ones I've always followed, with very good results.

more...
Ana Valdés's curator insight, January 30, 2013 10:12 PM

add your insight...

 
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Listen Again: Our Daily Bread

This is something I’ve been meaning to do for ages – make last year’s Radio 4 series available for anyone who wants to listen again. So if you missed it here you are; all five episodes of ‘Our Dail...
Jeremy Cherfas's insight:

Well worth listening to again.

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How to correctly measure a cup of flour (video) - AMERICAblog - AMERICAblog (blog)

How to correctly measure a cup of flour (video) - AMERICAblog - AMERICAblog (blog) | bread | Scoop.it
AMERICAblog (blog) How to correctly measure a cup of flour (video) - AMERICAblog AMERICAblog (blog) Chocolate chip cookies are my fav (I use King Arthur's recipe, it's to die for – though I add half white-whole-wheat flour, and no one's the wiser),...
Jeremy Cherfas's insight:

Don't even bother. Just get a decent digital scale and improve all your baking in an instant.

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Fine bubble structure of bread dough visualized for first time - R&D Magazine - R & D Magazine

Fine bubble structure of bread dough visualized for first time - R&D Magazine - R & D Magazine | bread | Scoop.it
R & D Magazine
Fine bubble structure of bread dough visualized for first time - R&D Magazine
R & D Magazine
A dough sample approximately 83 mm3 contains over 24,000 bubbles.
Jeremy Cherfas's insight:

Science in the service of industry; I find this just a teeny bit sad.

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Table to Farm: Focaccia Edition - Slate Magazine

Table to Farm: Focaccia Edition - Slate Magazine | bread | Scoop.it
Table to Farm: Focaccia Edition Slate Magazine On this week's episode, Laura and Dan talk to Whitman College professor Aaron Bobrow-Strain about the history of bread in the 20th century: in particular, how it became industrialized (and then...
Jeremy Cherfas's insight:

One worth listening to, I hope.

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Rose Prince's baking club: sourdough bread - Telegraph.co.uk

Rose Prince's baking club: sourdough bread - Telegraph.co.uk | bread | Scoop.it
Telegraph.co.uk
Rose Prince's baking club: sourdough bread
Telegraph.co.uk
When setting out to make a sourdough, the slow fermented bread leavened by wild yeasts, you have to abandon all thoughts of prescriptive baking recipes.
Jeremy Cherfas's insight:

I do hope people don't take this too seriously, with all its dos and don'ts. "Never glass"! Why ever not? Promulgates a load of silly ideas, but if it gets people baking brea, and if they then seek out some genuine information, it will have been a good thing.

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Cheese + Flour + Yeast + Salt + Eggs = The Ancient Mystery of Bread

Cheese + Flour + Yeast + Salt + Eggs = The Ancient Mystery of Bread | bread | Scoop.it
To contemplate bread even more, please go my previous post, Panis Gravis, or, Bread, Endless Nurturer. I’ve baked bread for years and years. In fact, except for the odd hamburger bun, my family nev...
Jeremy Cherfas's insight:

Of course I agree, in almost every particular. And if that's confirmation bias, I don't want to be unbiassed.

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Has Yeast Domesticated Us?

Has Yeast Domesticated Us? | bread | Scoop.it
Palate Pres
Has Yeast Domesticated Us? Palate Pres In his outstanding volume The Art of Fermentation, Sandor Ellix Katz makes the disturbing proposition that rather than us having domesticated Saccharomyces cerivisiae – the yeast used to ferment...
Jeremy Cherfas's insight:

Actually, I'm not sure that Pollan was the first to suggest that plants (maize) domesticated us, but let that slip. It is always interesting to consider things from a different perspective.

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Who Made That Sliced Bread? - New York Times

Who Made That Sliced Bread? - New York Times | bread | Scoop.it
New York Times
Who Made That Sliced Bread?
New York Times
In 1928, a full-page newspaper ad announced the first presliced loaf of bread.
Jeremy Cherfas's insight:

I can now rest easy at night.

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Why sourdough bread resists mold

Sourdough bread resists mold, unlike conventionally leavened bread. Now Michael Gaenzle and colleagues of the University of Alberta, Edmonton, show why.
Jeremy Cherfas's insight:

Apparently during the fermentation, a powerful antifungal is produced. No mention of acidity that I could see. And a weird description of sourdough.

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I find it interesting to look at old propaganda...

I find it interesting to look at old propaganda... | bread | Scoop.it
I find it interesting to look at old propaganda posters and the role that bread played during times of starvation. This set of posters are from the Soviet Union but equivalences can be find in other...
Jeremy Cherfas's insight:

Who can offer translations into English for a poor monoglot?

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Rye Sour Starter Recipe | Brown Eyed Baker

Rye Sour Starter Recipe | Brown Eyed Baker | bread | Scoop.it
I have been at odds with rye bread for years now. Years. After enjoying a fresh loaf of rye bread from a Jewish deli in Florida more than three years ago, I got the itch to make my own. Having made tons of yeast bread in the ...
Jeremy Cherfas's insight:

I'm glad this baker found a recipe that works, but frankly, if you start with commercial yeast, how are you going to go wrong? The most recent Mark Bittman column on bread makes the same case.

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Fornacalia: Pasta Madre Day 2013

Fornacalia: Pasta Madre Day 2013 | bread | Scoop.it

Saturday 2 February was apparently Pasta Madre Day, at least in Bologna. Of course, I didn’t hear about it until late in the afternoon the day before, which didn’t leave much scope for celebrating the day itself. Still, I decided to make some rye bread, and began by feeding my own starter on Friday night.

Jeremy Cherfas's insight:

Anyone here ever tried Dan Lepard's Dark Rye Crisp Bread? I'd love to hear from you ...

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