Don’t Worry About the Boule: Bake Bread in a Loaf Pan

...ooks more like a pancake than an Instagram worthy boule. But if you’re not making bread for the ‘gram, you don’t have to do a boule or batard unless that really floats your boat. There’s nothing wrong with baking in a loaf pan. Sometimes it’s kinda nice to have a square loaf for sandwiches anyways. The pan I have is a Pullman pan made by USA Pan. It’s square and has a lid. The lid is especially handy in that you can do the first 20 minutes of the...

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Saturday Linkages: Quarantine Movie Suggestions

...he Jacobin (behind a paywall but worth the price of admission). We’ve been making our way through Kilpatrick’s golden-age of Hollywood sub-list. So far we’ve watched: Scarface (the 1932 version) The Big Sleep (Don’t worry about the plot it makes no sense at all–just enjoy the scenery) His Girl Friday (You can watch this one for free on the YouTubes) The Sea Wolf (This one is kinda like a relentless, brutal film noir at sea and, remember, the sea i...

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Saturday Linkages: Juneteenth

...Oakland mural by Elaine Chu and Marina Perez-Wong. A Juneteenth of Joy and Resistance Joe Lamp’l Rants about Mosquito Spraying Services, and 9 More Things Here’s All the Free Online Stuff You Get With Your L.A. Library Card How to Bribe a Los Angeles Lawmaker Making Jam from Frozen Fruit Ancient receipts I’m Not Wearing a Mask Arizona Public Media: Behind the Mask A Brief History of Listening In on Police Radios...

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The Known Unknown

...one trip to a local lumber yard to get some wood for some bookshelves I’m making for Kelly’s office. I called in the order and they loaded the wood directly on top of my car with a forklift. I hope these pickup methods are better for employees since they don’t have to interact with customers as much and risk getting the virus. But, like everything else, I’m not sure. One thing I do know is that I have many demons to banish this week–too much look...

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Timing Sourdough Feeding

...ecent sourdough bread: the amount of time between feeding your starter and making your dough. I keep a small amount of starter on hand since I bake, at most, twice a week under normal circumstances (Under quarantine I’m baking a lot more but the reasons for that would be the subject of another blog post). Just before I go to bed, the night before I’m going to make bread, I take a tablespoon of starer and add it to 50 grams of whole wheat flour and...

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