Wetter dough, less working, same flour and baking technique. I think I’ll take Ian Crown’s advice and use a sour starter. He thinks it has a different effect on the fermenting process, the yeast and bacteria create a perfect environment … Continue reading
Still a work in progress, these baguettes. I have a good recipe, and have adjusted to tropical conditions. They taste great and have a nice texture. But I’m still working on finding that perfect frenchy baguette with the crusty crust … Continue reading
Rendered duck fat. See you for brunch.
Spinach, goat cheese, & leek
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If it’s not one thing it’s another. Our exhaust hood died. I got sick. Orders get messed up. Farmers are rained in. Fisherman don’t return phone calls. But we still manage to get shit done. Here are a few things … Continue reading
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I’ve been super busy the last couple of weeks, so recipes and such have been scarce. I’m in the kitchen everyday playing with food, taking mental notes about how I should photograph the proceedings. I’ve been mumbling to myself, arguing … Continue reading
