The Gourmandise Blog
The art of knowing what to do takes time to develop and an understand of how bread works, but so does hearing out other peoples’ most commonly asked questions (aka, those you may have been to shy to ask). Here goes!
WHAT IS A STARTER? Yeast is a collection of spores and live on every surface imaginable. Yeast can be collected and trained or cultivated in specific strands in a sterile and controlled environment…Continue reading
We sat down with Matthew Biancaniello, alcohol alchemist, in the middle of the Wednesday market, his canvas bags spilling with flowers, weeds and sprouting seeds, to discuss whiskey (it’s a tough job, but I’m willing to sacrifice on your behalf).Continue reading
Whiskey is, quite simply, distilled beer. The Scots use barley, your Kentucky Bourbon is made from at least 51% corn and Canadian Whisky’s got rye. These grains go through a series of processes to go from grain to alcohol -stay with us! Here’s who it works (we’ll go with single-malt Scotch’s life cycle as our example today):Continue reading
Irish soda bread did not originate in Belfast, just as potatoes weren’t indigenous to the green isles and tartans aren’t Scottish. The Irish picked up the soda bread tradition from Native Americans who had been leaving their breads with pearl ash, a precourser to modern baking soda. These loaves taste like a hybrid of a savory muffin and crusty loaf of bread, but they’re closer to your mama’s banana bread than a sourdough in their chemistry.Continue reading