Andy Walter
Adventures in Sourdough; Chapter 2 – Mise en Place
‘Mise en place’…French for “everything in its place”. For cooks and bakers, the understanding and practice of this simple term are the foundations for all successful dishes. In many ways, ‘mise en place’ is a way of life; it provides structure and organization both within and outside the kitchen; assembling your ingredients, pre-measuring, cleaning as [...]
Did someone say Elk? Yes please.
Cooking with my step-brother Paul is always a treat. He and I look at cooking the same way at times…”what do you have around? Alright, lets do it.” Of course, he’s a much better, more practiced chef, but the point is the same: once you have the confidence and a working understanding of what you [...]
Adventures in Sourdough; Chapter One – The “Mother Sponge”
I mean, who doesn’t like fresh bread right? If you are into food – eating it, cooking it, growing it, or reading about it, you cannot deny the power of a warm slice of fresh bread. Its an elemental pleasure for us humans, undoubtedly tied to thousands of years of learned appreciation. I’ve always wanted [...]
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