Tag: bread

Where’s The Whole Grain In Most Of Our Wheat Bread?

Where’s The Whole Grain In Most Of Our Wheat Bread?

| April 15, 2014 | 0 Comments

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.

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The Lexicon of Sustainability: Wheat or White?

The Lexicon of Sustainability: Wheat or White?

| February 27, 2014 | 0 Comments

What’s the difference between whole wheat and white bread? This new video from the Lexicon of Sustainability’s Douglas Gayeton explores the differences between breads, their nutrients and varying origins.

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Milling at the Bale Grist Mill

Milling at the Bale Grist Mill

Tour the oldest water-wheel grist mill in California, the Bale Grist Mill in Calistoga, and make a breakfast-perfect, scone-like whole grain loaf with your freshly milled grains.

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Baking Bread in the Digital Era with Michael Ruhlman

Baking Bread in the Digital Era with Michael Ruhlman

| June 28, 2011 | 0 Comments

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.

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Science on the SPOT: Secrets of Sourdough

Science on the SPOT: Secrets of Sourdough

| March 28, 2011 | 0 Comments

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.

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Bread, Cheese, and Banter: On Artisan Food, City Arts & Lectures

Bread, Cheese, and Banter: On Artisan Food, City Arts & Lectures

| March 3, 2011 | 5 Comments

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.

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Easy Multi-Grain Bread

Easy Multi-Grain Bread

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.

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Arepas: Homemade Flatbreads

Arepas: Homemade Flatbreads

| May 25, 2009 | 2 Comments

A staple in Venezuela and Colombia, arepas fill the workaday cook’s most important need: foods that are easy to make and easy to use and never boring.

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Brick Oven Lovin’ Again Benefit: Headlands Center for the Arts

Brick Oven Lovin’ Again Benefit: Headlands Center for the Arts

| February 15, 2009 | 0 Comments

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.

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Taste of Sebastopol

Taste of Sebastopol

| October 27, 2008 | 1 Comment

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.

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Wild Flour Bakery, Freestone

Wild Flour Bakery, Freestone

| January 1, 2008 | 0 Comments

This New Year’s Eve, as with many New Year’s Eves past, I spent several days with my best friend’s family in Sea Ranch, about 150 miles north of San Francisco. A few days ago, I hopped in my Zip Car and headed out on the windy road that would take me to this pristine area […]

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The Best Thing Since Sliced Bread

| June 23, 2007 | 1 Comment

One of my favorite parts of cooking school was our time in the bread kitchen. There is something so tactile, immediate and rewarding about making bread. All your senses are activated alerting you that you are about to consume something so simple yet so profound. Alice Waters visited the French Culinary Institute and I was […]

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Jewish Bread Books

Jewish Bread Books

| May 9, 2007 | 2 Comments

While I may not be a big fan of Jewish food, the truth is I’m quite fond of what are considered Jewish breads. From bagels to bialys, rye bread, pumpernickel, and challah, I love it all. Because the Bay Area isn’t exactly famous for Jewish breads, making them yourself can be very satisfying. Two books […]

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Sourdough Tutorial. Local Bloggers Share Recipes, Information & Toast. Part 2

Sourdough Tutorial. Local Bloggers Share Recipes, Information & Toast. Part 2

| April 30, 2007 | 6 Comments

Continued from Part One on Monday April 16. In California we have more than our fair share of live yeast in the air. Catching it and turning it into “sourdough starter” or “natural starter” is pretty easy. All one needs to do is to feed one’s starter with cold water and bread flour every week […]

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