Great little video showing how they make traditional Sardinian pane carasau, also known as carta da musica. Unfortunately, I can't seem to embed the video here.

P.s. 28 December 2017: Worse, it seems to require Flash. Image from flickr; the drop shadow was not my idea.

There’s more ➢

Catching up with podcasts, there was an intriguing bit in The Food Programme episode Seaweed, a forgotten food?. A baker ¹ said she regularly put seaweed in her breads, and that it added a good meaty note of umami. I remembered an old packet of dried kombu sitting in a drawer. Bingo.

Rather...

There’s more ➢

Spent this morning in the kitchen, doing three things.

A new batch of peanut butter cookies.

• Hypothesis: They'll be as good or better, made with peanuts finely chopped in my fine chopper instead of peanut butter.
• Method: Follow recipe, but substitute 265 gm finely chopped salted peanuts...

There’s more ➢

When Hana enters the small bakery I have borrowed for a day, I am dividing a loaf into 1.5-centimeter slices. The loaf’s tranches articulate a white fanned deck, each one the exact counterpart of its fellows. The bread is smooth and uniform, like a Bauhaus office block. There are no unneeded flour...

There’s more ➢

You can follow someone on Twitter and friend them on Facebook, but real friends are people you break bread with.

Got that?

David Carr, in a piece for the New York Times, related eating bread baked by Clay Shirky, a web hero of considerable renown. It came as a surprise to Mr Carr (as it di...

There’s more ➢