Monday Mix 10/2/23
Happy Mondays, all. I hope you had a peaceful weekend. Mine was not peaceful, since I spent it in Vermont photographing a friend’s wedding, while also pitching in to help our friend (and weekend roommate) Melissa decorate cakes for the event. (Not peaceful, but still loads of fun.) The chocolate cake recipe Melissa uses is one by my friend Posie Brien, and is highly recommended, should you be looking for something that is way too easy for the payoff. (It’s so good that this is now the second time it’s been featured at a Vermont wedding.)
Awhile back I shared my Serious Eats review of the Rosehill Sourdough Bread Mat, a baking tool I use all the time now, and highly recommend. If you haven’t purchased one yet, I’ve got a discount code you can use for a 10% discount on anything from Rosehill’s website, including the Bread Mat: WORDLOAF10.
Later this week I’ll be sharing several recipes from
‘s new book on Roman-Jewish cuisine, Portico: Cooking and Feasting in Rome’s Jewish Kitchen, and tomorrow night I'll get to meet Leah at the event she’s doing here in Boston. Maybe I will see you there and we can both get our books signed.And tomorrow I am doing an interview with another sourdough science expert, for a future post here.
What’s everyone else (been) up to, bread-wise?
—Andrew
Beautiful cake! You all make any event sweeter and most exotic
bread wise I'm making my second loaf of beetroot kvass sourdough. I made the kvass as a bit of experiment as I like fermenting things but not really all that keen on the taste... However, the liquid made for a really nice liquid substitute for baking bread, as I found out last week in my first loaf-- it gave great texture and the flavour has mellowed enough in the baking that it's not noticeable...
Last time I added the fermented beets to the dough, this time with black olives(!) I'll see how it turns out :)