As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Making your own burger buns is much easier than you might think, just start the dough in the morning and by midday your whole house will smell like fresh, buttery bread.
Love The Mill’s fabulous toast? Learn how to make Josey Baker’s sourdough breads at home with the new Josey Baker Bread cookbook. Includes the recipe for his seed-packed, gluten-free Adventure Loaf.
Bacteria can make a bread rise and give it a cheesy flavor. That’s the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn’t have yeast on hand.
Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.
Want to lean more about baking bread? Michael Ruhlman’s new Bread Baking App for iPhone and iPad will teach you what you need to know, on your mobile device.
Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It’s more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough. Produced by Jenny Oh.
New York Times food scribe Kim Severson talks with Bay Area artisans Sue Conley of Cowgirl Creamery and Chad Robertson of Tartine Bakery about their award-winning bread and cheese — and their epic culinary failures too.
Sometimes, you don’t want the hard-crusted, rip-and-tug Euro-styled country loaf that’s become the city’s default daily bread. Sometimes, you and your jam want a bread that holds up to slicing and toasting, a bread without gaping jelly-dripping holes, ready for butter and honey or peanut butter and banana sandwiches, in short, a bread you can only have if you make it yourself.
It’s muddy, it’s rainy, it’s cold…so what better way to come together on a wet winter weekend than in celebration of a big wood-burning oven? The Headlands Center for the Arts is hosting Brick Oven Lovin’ Again, a night of dinner and music on Saturday, February 21st, at 6pm. All donations go towards recouping the costs of renovating the center’s massive wood-burning brick oven.
Hideaki Nishikura, a baker at Wild Flour Bread, took our intrepid New Yorker and me, along with a doting grandmother and a giggling son, on a personal tour of his hometown, Sebastopol. I feel privileged to have this insider’s peek into a little known community and hope to inspire a few of you to take the trek north to visit the town during this time when autumn’s colors and flavors are at their peak.