Independent replication

 

I know what you are thinking. Ben makes the recipes he writes about sound easy. It seems like understanding the science behind what I’m cooking will help. But I can’t really make that. Can I? Continue reading “Independent replication”

Focaccia: Are You a Yeast Sniffer?

Ever been  called a yeast sniffer? What would your reaction be? Shakespearean indignation?

Blackguard! I challenge you to a duel.

Catholic guilt?

It was only once…in college…everyone else was doing it.

Sinful pride?

Damn straight. I’m growing some premo stuff right now.

For a distinct group of pastry chefs, sinful pride is the correct answer.

According to one of my culinary school instructors, there are two kinds of pastry chefs: plate jockeys and yeast sniffers. Plate jockeys are responsible for composed desserts at restaurants. Yeast sniffers fill bread baskets. There is very little crossover among professionals. I myself have primarily been a professional plate jockey; but I find few things more therapeutic than baking fresh bread. This one is for that little chef in all of us that likes to sniff a little yeast, if only recreationally. Continue reading “Focaccia: Are You a Yeast Sniffer?”