Nancy Silverton’s pizza dough delivers

Despite many attempts, I’ve never really been able to make very satisfying pizza skins in my home oven. They tend to be barely stretchable before they go in and dense when they come out, so I end up with these chewy cheese discs that aren’t remotely close to what I’m going for: a light and… Read more »

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SantAle 2011

Uncapping SantAle 2011

After our 48 bottles had finished their cozy two-week nap in the closet and we had created a label derived from a bizarre Lucky Strikes Christmas ad, it was time to finally see how our holiday beer turned out. It was great! The fresh ginger really leaps out of the glass and sits on your… Read more »

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straining the Christmas beer mash

How the Christmas beer is made

It isn’t always pretty. The green and brown mixture of speciality grains and hops is putrid-looking, and even more suggestive later when you look at the photos. But when you’re in the moment with friends and the bready aromas and steam are filling the kitchen, it’s simultaneously comforting and exciting. You know, like Christmas morning…. Read more »

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pumpkin bread

Uncanny Pumpkin Bread

Maybe it just feels too warm for pumpkins to exist in Southern California or maybe it’s because pumpkin doughnuts are somehow totally out of reach in LA, but I have been coping by ingesting a steady dangerous quantity of the orange stuff this year. And I’ve been diving deeper, going straight for the raw article itself, the squishy… Read more »

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whole wheat bread

Whole Wheat Bread Made With Community Grains Flour

Two weeks ago, I set out to find some locally milled flour, as many bread bakers swear by  it. Some of the fanatics even go as far milling grain themselves in their kitchens. A hand-cranked machine isn’t crazy expensive, but I’d have to be crazy to devote fridge space to a sack of grain or… Read more »

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Tartine Olive Bread

After successfully making the standard Chad Robertson Tartine country loaf, I dipped a pinky into fancier breads with an olive loaf. It was super rad. And super easy. At the beginning of the bulk rise, just after you make your first fold, I added in: 1 1/2 cups kalamata olives from gregarious Greek man at Hollywood… Read more »

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