Great pretzel video! Also, the all purpose flour sketch… umm anyone else wondering what’s up with the one on the top left? Kinda reminds me of a certain SNL skit with Justin Timberlake 😂
My father was born and raised in Rockport. Anadama has been our "family" bread my entire life. The legend of the fisherman is alive and well in Rockport.
Have you read The Legacy of Three Melissas: Authentic and Original Cape Ann Recipes? Melissa (2) taught my uncle how to be a line chef for breakfast and her husband ran the local Anadama Bread Bakery. I'm excited that this bread is getting some recognition and love the variations now available, especially yours and Night Moves version.
I loved the video of the baker in Munich! His comments at the end really resounded with me: that there are countries with no traditional bakeries because of industrialization (bleh!) and that he would be pleased if the bakers he trains open their own bakeries. No fear of competition, just joy in teaching and sharing the craft of making good food!
A cup of yeast? That must have meant something different than what it sounds like today.
Great pretzel video! Also, the all purpose flour sketch… umm anyone else wondering what’s up with the one on the top left? Kinda reminds me of a certain SNL skit with Justin Timberlake 😂
Whoa, worlds collide. I watch(ed) Critical Role and play Dungeons & Dragons!
My father was born and raised in Rockport. Anadama has been our "family" bread my entire life. The legend of the fisherman is alive and well in Rockport.
Have you read The Legacy of Three Melissas: Authentic and Original Cape Ann Recipes? Melissa (2) taught my uncle how to be a line chef for breakfast and her husband ran the local Anadama Bread Bakery. I'm excited that this bread is getting some recognition and love the variations now available, especially yours and Night Moves version.
Thank you Andrew for the Amidama bread recipe. This is by far one of the most delicious bread I've baked. Everyone loves it!
I loved the video of the baker in Munich! His comments at the end really resounded with me: that there are countries with no traditional bakeries because of industrialization (bleh!) and that he would be pleased if the bakers he trains open their own bakeries. No fear of competition, just joy in teaching and sharing the craft of making good food!