A killer focaccia

What is your favorite carb?

We had a heated discussion about this at work. First, you need to categorize this properly: we are not talking about good carbs and bad carbs. We are in a safe space where all carbs are good as long as they make you happy.

We are separating carbs into grains (rice, bulgur etc), noodles (inc. pasta), bread (inc. pizza). For the purposes of this exercise we will remove sweets and dishes where the carb has a supporting role, like quiches (thereby removing pastry as a category), and the likes of dumplings.  These three categories are understandably very broad. For grains, we will only consider them in their whole form, for if we start thinking about rice flour dishes, then they blur into the other categories.
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Bread by Bike (London)

I am on a constant quest to find good bread – good sourdough, in particular. The ones with a good crust – the kind that crackles and sings when a knife saws through it; with a moist, elastic and stretchy interior, like a sponge featuring holes large and small; and importantly, a deep earthy flavor with a slight sour edge. To ensure one ticks all the boxes, one needs to really understand the science of it all, and really devote their heart and soul into it. I was therefore thrilled at the news that Andy Strang, the man behind the new bakery Bread by Bike in Kentish Town, is a physicist.
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