Category Archives: Baking

Naturally Leavened Bread as a Harbinger of Activism

When naturally leavened bread bakes off as impressively as it did in my first attempt, it’s hard to imagine serving anything but home-baked bread.  The substance, texture and taste are far beyond anything I can buy, easily equaling the product of great … Continue reading

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I Swallowed the Frog for a Great Loaf of Bread

A serious interest in baking bread recently became a passion. Chad Robertson’s book, Tartine Bread, recants years of experimentation, development and apprenticeship with American and French artisan bakers in naturally leavened bread baking. Naturally leavened, meaning no added yeast. Bread … Continue reading

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How to Locate Spring in a Hot Oven

Apparently, my nesting instinct isn’t limited to the first cold snap in fall.  That seasonal push always leads to cooking and, often, baking.  The leaves of deciduous trees do not have to be turning color, and there needn’t be a fresh … Continue reading

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