Rick Bayless’ Corn Tortillas

by A.J. Coltrane

Periodically I decide I want to make tortillas from scratch. The results tend to be uneven, probably because I’m only trying it periodically.

Tonight’s came out better than usual and were less hassle. I think there are two reasons for that — I didn’t make them as wet as usual, and […]

The First Pass At Crispy Breadsticks

by A.J. Coltrane

Crispy Breadsticks:

Ingredient Measure Baker’s % Bread Flour 300g Water 180g 60 Salt 7g 2.3 Instant Yeast ¼ tsp Olive Oil 12g 4

1. Mix all ingredients at low speed for 10 minutes.

2. Let rise overnight. (This was intended for an overnight rise on the kitchen counter. It rose too quickly […]

Pot Luck Focaccia

by A.J. Coltrane

Another variation on a high hydration focaccia, using this one as a jumping off point.

The goal this time was to make a focaccia that could stand on its own at a potluck. As compared to the linked (non-assertive) bread, this one features more salt, more oil, and the addition of rosemary to […]

Another Simple (3 Hour) Focaccia

by A.J. Coltrane

Served at this tomato tasting. Most recent Rosemary Focaccia here.

I’ve gradually been dialing back the amount of oil that I’ve been putting into focaccias…

Background: When I started making focaccia I always measured the oil by volume. At some point I decided that seemed like a silly way to do it […]

Squirrel!

By Iron Chef Leftovers

Those who love me know of my man-crush on Alton Brown. Not only is he responsible igniting my interest in the science of food, he made the single best cooking show ever with Good Eats. I had the pleasure of meeting him several times over the years and he is a […]

Classic Buttermilk Waffles

By Iron Chef Leftovers

I don’t normally do breakfast, but when I do, I tend to gravitate more toward pancakes and French toast. On occasion, I will get a waffle, but generally it is something I may eat once a year. On a recent trip back to the Iron Chef homeland, my mom purchased a […]

A Quick And Simple Cracker Recipe

by A.J. Coltrane

For future reference and before the notes evaporate — the cracker recipe for Iron Chef Leftovers’ big dinner party.

These crackers were served with three cheeses and three chocolates selected by ICL. I wanted to go for a cracker that would have good initial crispness but would have a small amount of […]

AB’s Quick and Easy Pasta Dough

By Iron Chef Leftovers

Homemade pasta is one of those things that is insanely easy (with the right recipe) and will impress the crap out of your guests if you make it. It also comes in handy because you can make it with a few ingredients you have at home. I have made pasta completely […]

Beranbaum — The Bread Bible. Rosemary Focaccia Sheet

by A.J. Coltrane

Rose Levy Beranbaum’s Rosemary Focaccia Sheet from The Bread Bible. To quote:

This intriguing dough presents an apparent contradiction: it is incredibly light yet moist and satisfyingly chewy. Consider the percentage of water in this dough! In relation to the flour, it has 113.5 percent water, making it the highest percentage of […]

Yeast, Bacteria, Temperature, And Taste

by A.J. Coltrane

While browsing pizzamaking.com I’d been noticing a bunch of references concerning the effect that temperature has on flavor during fermentation, though I hadn’t been able to find real, concrete specifics.

While looking for that information and re-reading Rose Levy Beranbaum’s The Bread Bible, I came across this [pg 30]:

…When chilled, the yeast […]