Bread: 100% Rye Starter, Tartine and No-Knead Brioche

It’s time for a proper bread baking post. It’s been a long time since I’ve dedicated an entry to bread and the last one¬†was not that informative. It’s truly fascinating as to how much we can do to stretch the capabilities of what flour and water with a bit of bacteria (yeast) can do. TheContinue reading “Bread: 100% Rye Starter, Tartine and No-Knead Brioche”

Beet and Citrus Cured Salmon

Salmon was the first meat I ever salt cured back when I got Ruhlman’s book Charcuterie. It’s one of the easiest of the cured meats because it requires little investment and very little time compared to a Bresaola or a cured fermented sausage like salami. Basically all you do is rub a salmon fillet withContinue reading “Beet and Citrus Cured Salmon”