Raising Dough at the Darwin Martin House

If you always wanted to bake no-knead bread and you've always wondered what it would be like to live in a Frank Lloyd Wright house, don't miss this opportunity. Learn more...

Whether you are new to baking no-knead bread, or an accomplished loafer, The Daily Slice serves up news, books, pictures, poetry, popular culture, trivia, history, and cautionary tales about bread.

Wednesday
May162012

Bread Beyond the Pale (Ale)

The results are in, the spent grain bread is beyond the pale - very moist, great crumb. Waiting to hear from the brewer exactly what grains were in the batch I baked this bread with.

 

Monday
May072012

Grains Well Spent

According to an article in the Wall Street Journal, "more chefs and bakers around the country are cooking with spent grains, the aromatic byproduct of beer brewing." At Eataly New York, "head baker Paul Mack makes an earthy, nutty bread using spent grains from the three beers brewed upstairs at the Birreria. The bread, which is baked seven days a week, is served in the restaurant and is also for sale by the loaf."

Saturday
May052012

The Wright Gift for Mom

Forget the flowers this year. For Mother's Day give the scent of freshly-baked bread instead. On June 2 your Mom can learn to bake no-knead bread in the Barton House kitchen. Attend the class with her for an even more memorable Mother's Day.

Thursday
May032012

Home baking is a mistake

Aaron Bobrow-Strain is an associate professor of politics at Whitman College. His essay, What Would Great Grandmother Eat? is adapted from his new book from Beacon Press, White Bread: A Social History of the Store-Bought Loaf. From it we learn that the food politics of the 20s and 30s were just a contentious as today's:

Even that sentimental icon of all that is good—"Mother's bread"—was denounced under the banner of a safe and efficient diet. Scientific American, women's magazines, and home-economics textbooks portrayed careless home baking as a threat to family health, while other observers wondered whether even the most careful housewife should bake at all. "The modern baker's oven has a germ-killing power that is far beyond that of a household oven," the Atlanta Constitution warned, and a New Castle, Pa., reporter confirmed that baking factories' "great white ovens ... properly kill the yeast germs." "You and your little oven cannot compete. ... It is scientifically proven that home baking is a mistake from every standpoint."