Work from Home: Before and After

On March 18, 2020, I began working from home full-time, with the exception of going into the office about once a month. Today, August 23, 2021 (524 days later), I begin working in the office four days a week, with one weekly work-from-home day. Going home for two weeks. In recognition of the intervening 17 … Continue reading Work from Home: Before and After

New World Sourdough: Whole-Grain Pita Bread + Ligurian Focaccia and Discard Pretzels

New World Sourdough is a 2020 cookbook by Bryan Ford. I will not be reproducing Ford’s recipes in my blog. Read his blog, buy his book, support his work. The New World Sourdough whole-grain pita bread recipe is as easy as it looks. The recipe is a standard flour, water, salt, yeast combo. The only … Continue reading New World Sourdough: Whole-Grain Pita Bread + Ligurian Focaccia and Discard Pretzels

New World Sourdough: Choco Pan de Coco + Bagel Lessons

The dough was too dry to effectively shape into balls. As noted above, this recipe adds a lot of dry ingredients to the regular pan de coco recipe without corresponding increases in fat or other liquids. I doubt that using butter instead of coconut oil would have helped. In addition to creating a drier dough, the shaped loaves grew very little while proofing--a problem I've never had with pan de coco.