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– Joe Pastry | Baking Techniques, History, & Science
Making Black Bread (Pumpernickel) 27 Aug 2013 | 12:32 am
Here's how I like to eat a real pumpernickel: with lox, cream cheese and capers. Why? Because this moist, ultra-dense bread calls out for accompaniment. Smoked fish and cheese. A nice slice of pork fa...
Consummate evil? Or teenagers. 26 Aug 2013 | 07:06 am
As several readers have reminded me, ergot has caused plenty of trouble right here in the good ol' US of A. European immigrants never traveled anywhere without the comforts of home, and rye was one of...
