Thursday, March 27, 2008

Bread is Back, Part Deux.

Welcome new readers! I've heard some rumblings that this little blog is garnering a following.

Special props to Zoe for taking the time out of her busy book/event schedule to comment. It's social media in action, people! Get in the conversation!

Due to popular demand and choosing to be mindful of blatant plagarism, I suggest y'all take a trip over to the New York Times site to read a November 2007 review of "Artisan Bread in 5 Minutes a Day," which includes the master recipe. You can find it here. Hell, go to and buy the book! Sometimes you just gotta spend a little money to save a little money, people.

Anyway, the "master" recipe for bread is included via a link on the left side of the article. Play around with the amount of yeast and salt according to your particular tastes (I prefer less salt AND less yeast, and the recipe works out just fine). Depending on what kind of flour you use, you might need to add a little extra (1/4 cup or so) to balance out the recipe (in a nerdy, Alton Brown-esque nutshell, different brands of flour contain different amounts of protein, which can affect how moist the dough is).

Good luck in your bread endeavors, Vieve. If you find yourself in a sticky, doughy mess, you know to who call!

Fabulous Feasting,
The Diva.


  1. Sounded so good I went out and bought the book. Can't wait to start cooking!


Hi and thanks for reading! Your feedback and insight -- and suggestions on what YOU want to see on this blog -- are always welcome and encouraged! Please note that your comment is subject to moderation before posting in an effort to cut down on spam comments.

Fabulous Feasting,
The Diva.