Inside the Banh mi

November 21st, 2014 | Posted by greg in Daily life... | Travel - (7 Comments)

Another great trip to Ho Chi Minh City had me finally taking a much closer look at the infamous Bánh mì, the quintessential Vietnamese sandwich born from the French colonial occupation. A simple preparation in which all sorts of meat, pate, melted “butter”, spring onion and other vegetables are stuffed in a thin-crusted pillow-like baguette. … Read more

A lot more than just a slice!

September 25th, 2013 | Posted by greg in Daily life... - (0 Comments)

Staring at a beautiful bread loaf straight in the eye is of course very inspiring and it has certainly brought you from the simple breakfast toast or the tentatively French looking Jambon Beurre sandwich to the more complex garlic parsley butter croutons, delicious coconut milk French toast and, of course, to the highly secretive ritual … Read more

There was no option: While I was back home I had to bake bread in those century old wood ovens. Before flying to Switzerland, I asked my family to scan all the news around that topic to see if there was any baking going on while we were there and lucky us, the small village … Read more

Just sourdough, naturally.

July 31st, 2011 | Posted by greg in Daily life... | Recipes - (18 Comments)

A few weeks back, I had the pleasure to meet Philip and Alfred. Two gentleman who introduced Effective Microorganism (EM) products to me. What caught my attention along the discussion we had, more than anything else, was not the usage of EM to clean toilet or purify water, but the fact that it is a … Read more

So you’ve got sourdough? For the purist, die-hard sourdough bakers out there, you may just follow the below guideline without the suspiciously dangerous 2 grams of industrial yeast… simply using the sourdough you’ve prepared in part II of the trilogy. For everyone else, you may chose to bake  with a little extra fresh yeast with … Read more

Sorry to keep you waiting so long after part I of the trilogy… it’s just that good bread takes time! Sadly not just five minutes a day…   I have seen quite a few baking books relating about no-knead, no-work, few-minutes-job breads… is that what bread baking has come to? Like everything else: fast and … Read more

I figured it would take me at least 3 extended blog post to explain my complicated relationship with sourdough. As a quick introduction and as a fan of the Bourne trilogy blockbuster, I thought appropriate to call this series as: I. The Sourdough Identity II. The Sourdough Supremacy III. The Sourdough Ultimatum National Geographic, Discovery … Read more

“Atelier Du gout” Baking Demo

November 25th, 2009 | Posted by greg in Classes & Demo - (15 Comments)

The baking demo at the excellent L’atelier du Gout, was a great success and I can understand the so many questions from the passionate bakers attending the class. One of the question was about the stone to be used in a home oven. Using a stone in home baking makes a big difference to your … Read more

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