SousChef Community

Continued from Part One on Monday April 16. In California we have more than our fair share of live yeast in the air. Catching it and turning it into ''sourdough starter'' or ''natural starter'' is pretty easy. All one needs to do is to feed one's starter with cold water and bread flour every week or so. The concept of the 100 years old ...

Continued from Part One on Monday April 16. In California we have more than our fair share of live yeast in the air. Catching it and turning it into ''sourdough starter'' or ''natural starter'' is pretty easy. All one need do is feed one's starter with cold water and bread flour every week or so. The concept of the 100 years old starter, ...

Almost 15 years ago, at the beginning of my career, I worked at Lulu (SF). Unbeknownst to my very naive self at the time, I would never work at another restaurant that would make all its own table bread. At Verbena (NYC), under the tutelage of Diane Forley, the pastry department was responsible for a number of breads, especially on the weekends ...