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sourdough

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Journal Articles
Gastronomica (2003) 3 (3): 76–79.
Published: 01 August 2003
...Lynn Harris Regents of the University of California For years, retired Air Force colonel Carl T. Griffith was the devoted custodian and disseminator of what he called the wild yeast born when the West was young a sourdough culture originally grown by his own great-grandmother. All I know...
Journal Articles
Gastronomica (2020) 20 (3): 8–10.
Published: 01 August 2020
... Dror Nobleman (Facebook, March 2020) Fermenting Cultures A bread machine given as a birthday gift triggered a rising obsession with yeast culture and flour types we cultivated in our respective kitchens. Daniel, based in Budapest, began experimenting with varieties of sourdough starters stored in...
Journal Articles
Gastronomica (2017) 17 (2): 68–71.
Published: 01 May 2017
... page, http://www.ucpress.edu/journals.php?p=reprints . 2017 experiential learning bread sourdough wheat hands-on education The Wonder of Bread: Teaching University Students the Cost of Eating with Their Hands OUR ANCESTORS HAVE LEAVENED AND baked bread for six millennia, yet the average...
Journal Articles
Gastronomica (2020) 20 (3): 92–93.
Published: 01 August 2020
... all rally around bread. In times of certainty, bread symbolizes a basic, a given, a right. In times of crisis, these meanings shine brighter still. Bread is a currency that crosses borders. On social media, I ve been watching friends and colleagues show off pictures of their young sourdough starters...
Journal Articles
Gastronomica (2020) 20 (3): 12–13.
Published: 01 August 2020
..., cooking, baking, beekeeping, and forag- ing. In our COVID-19 lives, we have approached these activi- ties, previously relegated to the status of hobby, with an unprecedented fervor. No loose grain in the house is safe from one of my sourdough experimentations. The vegetable garden has never been so well...
Journal Articles
Gastronomica (2020) 20 (3): 34–35.
Published: 01 August 2020
... paneer, and burgers and fries. I diligently nurture my sourdough starter, and it ends up bub- bling and oozing out of the container and up into the window- sill. I take it as a sign of progress. We order milkshakes from a local ice cream place, an old-fashioned parlor that recently celebrated its...
Journal Articles
Gastronomica (2020) 20 (3): v–vii.
Published: 01 August 2020
... even be the original meme. Through replication, transformation, and diversification over time, they coevolve with their hosts benefitting from their strengths and exploit- ing their weaknesses. The rapid spread of recipes for tangy sourdough loaves and frothy dalgona coffees, for hand sanitizer and...
Journal Articles
Gastronomica (2020) 20 (2): 91–95.
Published: 01 May 2020
... habit, and out of nervousness I fiddled with the lids of my fermenta- tion experiments on the counter a rye sourdough starter, a simple kraut, and simple lacto-fermented pickled cucumbers, or sour pickles. These projects are rather messy and smelly, to the dismay of my very tidy stepmother, but she is...
Journal Articles
Gastronomica (2020) 20 (1): 69–78.
Published: 01 February 2020
... pack suitcases with loaves of Rideau Bakery dark rye from Ottawa s best bakery, and haul them back. We eventually learned how to make our own bread from earnest healthy cookbooks that counseled whole grains and sourdough starters. I would pound and knead and make indifferent but nourishing loaves...
Journal Articles
Gastronomica (2019) 19 (3): 47–59.
Published: 01 August 2019
... fermented foods such as pickles, charcuterie, sourdough bread, beer, wine, cider as the products of controlled spoilage. But the language used to describe cheese often refers to this more explicitly. Mother Noella Marcelino, who makes cheese in the Benedictine Abbey of Regina Laudis in Bethlehem...
Journal Articles
Gastronomica (2019) 19 (2): 6–15.
Published: 01 May 2019
... nonhuman life forms participate with pro- ducers and cooks to transform raw ingredients into tasty foods just think of all the work we need microorganisms to perform, like Lactobacillis sanfranciscensis in sourdough bread or the different bacteria that bring us Camembert ver- sus Pecorino, miso versus...
Journal Articles
Gastronomica (2019) 19 (1): 55–64.
Published: 01 February 2019
... political discussion came on a November morning just after we had finished the harvest. I had stopped by the farm to drop off loaves of sourdough bread I made using wheat grown on the farm. Standing in his yard, you can make out two central landmarks over the perfectly flat horizon: the cloud of steam...
Journal Articles
Gastronomica (2018) 18 (3): iv–x.
Published: 01 August 2018
... dog, and the occasional foster dog that visits un- til placed by the dog rescue organization with which we volunteer. We also have a worm farm, as well as two bacterial colonies (i.e., sourdough starters) that in their uniquely lively way are members of the family, as evidenced by the fact that they...
Journal Articles
Gastronomica (2018) 18 (2): 87–88.
Published: 01 May 2018
... mozzarella, cheddar, brie, gouda, and feta among others. In addition, author David Asher makes in- teresting lateral movements into kefir a fermented milk prod- uct cultured butter, and even sourdough bread. But when the book makes its foray into recipes, your re- viewer discovers that this book wasn t...
Journal Articles
Gastronomica (2018) 18 (2): 83–84.
Published: 01 May 2018
..., that explore the hybrid dynamics between humans and nature. Two examples stand out the making of sauerkraut and sourdough where Mikulak presents a delightful discussion on the temporal, sticky, and embodied sensations of growing wild yeast. Mikulak asserts that it is these new spaces of co-production...
Journal Articles
Gastronomica (2018) 18 (2): 84–85.
Published: 01 May 2018
... and nature. Two examples stand out the making of sauerkraut and sourdough where Mikulak presents a delightful discussion on the temporal, sticky, and embodied sensations of growing wild yeast. Mikulak asserts that it is these new spaces of co-production rather than green capitalism that offer stories...
Journal Articles
Gastronomica (2017) 17 (2): viii.
Published: 01 May 2017
... and geography of sourdough cultures. Josep Roca is funder, head maître, and sommelier (or as he likes to call himself in Spanish, camarero de vinos, wine waiter) of the Spanish restaurant El Celler de Can Roca, recognized with the Best Restaurant Award by the magazine Restaurant in 2013 and 2015...
Journal Articles
Gastronomica (2016) 16 (2): 87–91.
Published: 01 May 2016
... recipe, I tell the story that might have been. The summer before my dad died unexpectedly, I was baking bread like crazy. I was in Maine for the summer, horsing around with sourdough and a mortarless brick oven I d built with some friends. Several times during the sum- mer, I d email bread pictures to my...
Journal Articles
Gastronomica (2015) 15 (3): 67–68.
Published: 01 August 2015
.... The earthy flavor of crispy sourdough perfectly complemented the tang of melted cheese. My eyes were wide open. . . .This is good! I then took my first spoonful and that s the last thing I remember about me, sitting in the bistro, having my inaugural French Onion Soup. The author in action. photograph...
Journal Articles
Gastronomica (2014) 14 (4): iv–vi.
Published: 01 November 2014
... nature of tradition and who has the authority and right to make claims about tradition and heritage, a theme also compellingly examined by Guntra Aistara in her study of Latvian bakers for whom sourdough bread is a familial connection across generations and Latvian winemakers who are maintaining and...