We all start the same way — mostly — buns in the oven, proofing and rising, but for me, not just a resting place, my culinary beginnings, my birth, my crumb elastic and moist, growing with structure, held formed and tight by a golden crust hard with experience and knowledge the artisan in me, captured…
breaking bread
Flour water salt and yeast, primordial ingredients Measured, mixed and folded, scaffolding erected from culture Civilization risen, building blocks for hearth and home. * * * Burning oven fires, consuming a searing steam sublimates Blister rattan ringed skin, forming flour into crust and crumb Broken bread, saturates the air, binding we offer and share. ∞…
A Review of Tomato Bread
pa amb tomàquet a perfectly constructed crust is halved and sliced soft, slender, rustic cracked of Catalan wisdom toasted under the Barcelona sun oiled with the green, fresh garlic august, pungent rubbed into the empty yeasted pores the sharp crumb, boar tusks, peaks of wheaten teeth grate ample tomatoes ripe from the thirsty vine sweet,…
Ale No. 1 ~ “Gilgamesh” (Old Ale) Beau’s All Natural Brewing Company
So this marks the first in a series I’m calling “Ales Bells,” seven ales in seven days. Seven different ales from seven different producers, each from a different providence, with different twists. With so many choices of where to start, I elected to start with a recent purchase from the LCBO from a brewery you already know that…