August 14, 2012 |
I got back from Seattle dead tired from the flight. I know, I know, it's just 2½ hours, but I was seated in front of a family traveling with at least four screaming kids. (And I was unlucky enough to have been on the same flight with them going out as well!) I was starving. I set down my bags and pulled out the loaf of bread I'd bought at Sitka & Spruce , which my friend Roberta claimed was the best in the city. Must be, because the four of us devoured an entire loaf before dinner at her house.
September 2, 2009 |
Dear SOS: Could you possibly get the recipe for the brownies at Boudin Bakery near South Coast Plaza? They are the most delicious brownies I have ever tasted! Mindy Morse Los Angeles Dear Mindy: It may be most famous for its San Francisco sourdough, but Boudin Bakery puts out an equally mean brownie. Thick and almost fudge-like in consistency, it's richly flavored with a slightly sweet finish. Arm yourself with a big glass of milk before delving into one of these winners.
September 10, 2008 |
Dear SOS: I hope you can obtain the recipe for the great crab cakes I had at Traxx in Union Station. Hope they're not too difficult to make. Ruth Mayle Northridge Dear Ruth: These light, crisp crab cakes are big on flavor and size. Large chunks of crabmeat are gently folded into a colorful mix of diced red onion, parsley, cilantro and minced sourdough with more than a hint of spice thrown in for added kick. -- Traxx crab cakes Total time: 30 minutes Servings: 5 Note: Adapted from Traxx restaurant in L.A. The restaurant serves these with a chipotle mayonnaise.
February 6, 2008
OBSESSED with baking bread, I was just last night trying to figure out what to do about a starter. This morning your article ["Hot on the Trail of Sourdough," by Amy Scattergood, Jan. 30] gave me inspiration as well as helpful hints. Sandra Messick Bra, Italy -- THANKS for a wonderful article on sourdough. There was enough detail and discussion of the potential pitfalls that I felt like I could give it a go. If you're fascinated by the whole fermentation thing, I recommend "Wild Fermentation" by Sandor Katz.
January 30, 2008 |
THERE are few things as treasured, in home kitchens or professional bakeries, as sourdough starter. Bread bakers feed it religiously, on a strict schedule, like pets or children; they carry the stuff with them when they move; they hand down jars of it through generations like heirloom jewelry.
January 30, 2008
Total time: 1 hour, plus at least 4 1/2 hours rising time for the dough Servings: Makes 2 small round loaves, or boules Note: Adapted from a recipe in "King Arthur Flour Whole Grain Baking." This recipe calls for "ripe" starter: The starter should have been "fed" 12 hours before you make the dough (see Whole wheat starter recipe). For a slightly more pronounced sour flavor, feed the starter up to 16 hours before making the dough. This recipe also calls for a baking stone and parchment paper.