Tag Archives: Nancy Silverton

Toward a More Perfect Sandwich Roll

Posted on June 28, 2012 by drfugawe

One of my more ‘constructive’ jobs during my adolescence was as a short-order cook at a very popular local hamburger restaurant – although the restaurant didn’t open until 9am, I arrived at 6 to get started on the day’s prep … Continue reading →

Posted in Baking, Food | Tagged , , , , , , | 13 Comments

America’s Contribution to the World’s Rye Breads- Classic Jewish Rye

Posted on August 9, 2011 by drfugawe

I find rye extremely interesting.  It is one of man’s oldest grains, found growing wild throughout Europe, especially in the colder, northern climes – it is not as old as wheat and its relatives, and it often ‘forced’ itself on the … Continue reading →

Posted in Baking, Food | Tagged , , , , , , , , , | 12 Comments

The Intrinsic Excitement of Rye

Posted on January 30, 2011 by drfugawe

I am off on another new bread adventure – these are always like planning a new travel location, since investigating a new bread scape means you inject your own subjective feelings, opinions, and fantasies into the process.  And just like … Continue reading →

Posted in Baking, Food | Tagged , , , , , , , , | 18 Comments

Toward a More Perfect Union: Yeast, Flour, & Potato

Posted on April 20, 2010 by drfugawe

We make a lot of rolls around here, because they are very practical, and we use a lot of them.  If I had a perfect roll recipe, I’d use it every time, and I’d post it here with the heading, … Continue reading →

Posted in Baking, Food | Tagged , , , | 7 Comments

An Adaption of an Adaption

Posted on May 23, 2009 by drfugawe

Like millions of others, I love bagels. But, for good or bad, I’ve been spoiled by a youth subjected to some of the world’s best bagels – I grew up on the Jersey side of the NYC metro area, arguably … Continue reading →

Posted in Baking, Food | Tagged , , , , , , , , | 6 Comments