For too many of us, making bread belongs in the same category as public speaking and bungee jumping. The condition could be listed in a diagnostic manual of phobias: Bread-Making Failure Disorder, characterized by an extreme aversion to kneading dough and/or a fear of producing loaves with the texture of rubber, the weight of granite and the aroma of burnt fiberboard. OK, even if the comparison to bungee jumping is a leap, the dread over bread is real. In this modern age of too little time and too many tasks, working with dough has acquired an almost mysterious air, something that seems better left to bakers with an artisanal touch.
Chef tests out different techniques to come up with the perfect loaf Since I first started to learn about cooking, bread has held a great fascination for me.
Baking fresh challah is one of the most sacred of Jewish traditions. It is also an exercise in patience, of which I happen to have very little.
By Theresa Curry Correspondent
JONESBORO - Circles within circles within circles is how Tracy Watts describes her life. From boat builder to cook and baker, the owner of the new Smoky Toast Cafe is nothing if not versatile. I started out with an Easy Bake Oven," she said Wednesday. She then became a hull technician in the U.S. Navy, went back to cooking at a general store called Tracy's Place in Jonesport and then returned to boat building with her fiance and business partner, William Faulkingham.
Chuck Robinove is a breadhead. He has more than 100 breadmaking cookbooks at his home in Monument. He talks about yeast and volume measurements with the passion of a sports fan waxing poetic over batting averages and passing yards.
Editors note: Mary Cordelia Riffee Figgatt, 104, undertook to write her memoirs of growing up in Putnam County so that her descendants would understand how life was lived in the early years of the 20th century. She began to compile them when she was 93 years old. For seven years, the former Putnam and Kanawha County schoolteacher wrote in her spare time, completing the work when she was 100 years old. Here is another installment from her book, West Virginia Farm Stories from the Early 1900s. For information on obtaining copies of the book, call the West Virginia Book Company at 304-342-1848. My early bread making
The Internet -- that endless font of information and source for all things unusual -- has provided me with a couple of improbable- sounding but surprisingly good recipes. Ziplock Omelets and No-Knead Bread have been circulating on the Web and via e-mail, with loads of comments, mostly positive, accompanying them. I've tried both, and they work. And both are a lot of fun to make.
Joseph Bauer, director of operations for the Chesapeake Fields Institute, likens the company's hybrid food cultivars to the color green. Our products are pure green - there is no commingling of blue and yellow to arrive at the color green. Commingling can negatively affect performance by adding components that are not of as high a quality, he said. Hybrid food cultivars, a thousands-of-years-old process that takes the positive attributes of one grain and the positive attributes of another to form a new grain that includes the best traits of the two parents, may be key to saving Maryland farmers. In just 15 years, 90,000 acres of farmland have disappeared from the Delmarva Peninsula. Urban encroachment, global competition, and low prices from wheat buyers are all reasons for the decline,...
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