The first English written reference to toast appears in 14th century cookbooks. Back then, after grilling your bread over the fire, you didn’t slather on butter or jam. Instead, toast was served soaked in ale or hot wine and spices. (They called this dish sops, which turned into our words soup and supper—a light evening […]
Continue Reading →
1. Butter tastes better You can’t tell just from looking at a cookie or a piece of cake whether it’s been baked with butter or shortening. The bottom line on baked goods’ flavor is that butter tastes better. It’s also about ten times more costly, so many bakeries make the choice to use less expensive […]
Continue Reading →
Excerpted from the new Zingerman’s Bakehouse Book In order to open Zingerman’s Bakehouse, we had to be able to bake great Jewish Rye Bread for Zingerman’s Delicatessen, which was our first (and at the beginning our only) customer. It’s not possible to have a superb Reuben sandwich without authentic Jewish rye bread. We wanted our […]
Continue Reading →
If you want really flavorful pasta, the first step is to start with really flavorful wheat. That’s exactly what Filippo Drago is doing in western Sicily. He’s working to put Tumminia wheat—and the pasta he makes from it—on the global culinary map.
Continue Reading →
The secret ingredient for our bread is time. Letting bread dough ferment for longer before we bake it allows it to develop much deeper flavors. Our cinnamon raisin bread takes about fifteen hours to produce. French Mountain Bread takes a whopping eighteen hours. But when you take ingredients into consideration, our Parmesan Pepper Bread takes […]
Continue Reading →