Happy Mondays, everyone. Just a couple of quick updates today before I get back into pan pizza recipe testing. (Sending this again since the link in the original one to the culture club was incorrect, you should be able to add your info using this one. Sorry for the double email!)
Culture Club Update
The response to my call for sign-ups to the Sourdough Culture Club—a place to facilitate the exchange of starters among neighbors—has been great! After just a week, we have more than a hundred listings from all around the states, along with a handful of international ones. Please consider adding your name and contact information if you have a starter to share.
Note: this list is mainly for the purpose of handing off a live culture in person, the fastest way to get a viable sourdough starter, but if you have a special starter you are willing to send dried through the mail, you are welcome to add it to the list as well. And if you end up getting a starter from someone on the list, consider adding yourself to the list too, so you can pass it on!
Serious Eats Bread Content
Three new posts by yours truly dropped over at Serious Eats recently, all of which should be of interest here. First there is my review of the Balmuda toaster, a very expensive toaster that works so well it might just be worth the sticker price.
Then there is my round-up review of “dedicated” Dutch bread ovens, the Lodge Double Dutch, the Challenger Bread Pan, and the Fourneau Oven, each of which I think work great, though which is best for you depends upon your needs, muscle mass, and budget.
Finally, there is my new recipe for puntarelle alla Romana, a salad I often like to serve with pizza. Puntarelle, one of my favorite chicories, is in season right now, but remains tragically hard to find in the US. Fortunately, there’s a variation in the recipe that has you make a fairly decent simulacrum using another chicory, namely endive.
Okay, back to the pans. Have a nice week, see you in a few days.
Points for 'bloblong' 😂