Baking bread is one of the oldest forms of cooking, fundamental to civilization and satisfying to the individual soul. Is it because baking bread is so powerful that so many fear it, feel that it’s beyond them? Baking bread is easy and and its pleasures are deep, not just for the one baking but for everyone in the house. The smells of baking bread are a natural analgesic and stress reliever, the bread itself nourishing. This fall, talking with my partner in digital productions Will Turnage (by day, Will is the upstanding VP of Technology and Invention at R/GA, a digital ad agency—I want to be a VP of Invention!; by night he’s a digital Mr. Hyde), about what kind of App to do next, we looked to the iPad because tablets are the future, Read On »

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What has surprised me most about all my breads using non-wheat grains is how richly flavored they are.  Far more than anything you can find at the grocery store.  And they all feel so satisfying to eat, the intriguing flavors and the solid bite they give. Here is a classic, deli-style rye that would be perfect for some homemade corned beef or pastrami.  But you don’t need much to enjoy this bread.  One of my favorite ways to eat is to toast a slice, then rub it with a halved clove of garlic, then butter it.  So good. The following recipe can be shaped into a loaf, into a boule or even a baguette (if you wanted small slices for canapes or small sandwiches for instance).  The caraway seeds can be omitted if you wish, Read On »

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