SousChef Community

Filed under: Business, Bakeries, Bread Imagine for a moment that you went to a local bakery and got a loaf of your favorite raisin bread. When you get it home you find small rocks are in the mix. Would you accept five bucks as compensation from the bakery? That's what one customer in Somerville, Massachusetts did. As reported by The Consumerist, ...

Filed under: Bread If you've never heard of it, brioche is one of the original enriched breads (enriched meaning that it contains plenty of butter and eggs). According to Wikipedia, there was mention of brioche in print as early as the 13th century, though it's believed to be the descendant of a type of Roman bread. If you remember that quote ...

Filed under: Bread The word proof has a lot of meanings. It can refer to alcohol content, a mathematical procedure, or evidence. However, in the world of baking, proof refers to rising dough. Home bakers, and recipes aimed at home bakers, refer to it as ''rising,'' but professionals call it ''proofing.'' Proofing is a part of the bread making ...

Filed under: Recipes, Lists, How To, Slashfood Ate, BreadThere is nothing better than a fresh baguette! But, how many times have you opened your bread holder at home only to find that your bread has become hard like a rock? It's the fresh well-made bread that does not last more than a day or two. The truth is that this bread never really goes ...

Filed under: Dessert, Baking, Bread I have a foodie confession: While I do like fruit, I almost never eat it in its full form. I try -- really I do. I buy fruit and eat some nibbles, but before I get to the rest, it inevitably goes bad and I have to either have to throw it into a smoothie pronto, or freeze it for a smoothie later. But that's not ...

Filed under: On the Blogs, Bread Do you love fresh bread? Are you thinking about some for dinner tonight? You could always go to the local bakery and pick up a loaf baked that morning. Or you could pull some out of your oven about five minutes before you sit down to eat. King Arthur's blog Baker's Banter has a post about a loaf it's calling Blitz ...

Filed under: How To, Bread The only challenge in making super-fresh pizza is refraining from piling it so high with goodies that there is no way you could possibly pick it up and eat it because even the best doughs will crumble to the weight. I started my own pizza obsession with those thick, cheesy, and tasty flatbread starters that's just ...

Filed under: On the Blogs, Bakeries, Bread You know that saying, ''The greatest thing since sliced bread?'' It doesn't make a whole lot of sense to those of us born in the last few generations since we've always had sliced bread, but the invention of the slicer sure had an impact on the world when it debuted 80 years ago. The first loaf of ...

Filed under: Recipes, Baking, On the Blogs, Bread A couple of days ago, a friend sent me a direct message on Twitter that said, ''My God. You should blog about this recipe. I'm drooling down to my socks.'' He included a link that took me to the picture you see above. It turned out to be a post on the King Arthur Flour blog from March with a ...

Filed under: Fruit, Food Oddities, Bread Here at Slashfood, we tend to post a lot about food art. Like, a lot. So, obviously, I didn't hesitate when I found these crazy creations. Made primarily out of produce and baguettes, these ain't your grandmomma's food sculptures. The images have that creative, slightly eerie feeling of those in Joost ...