"Edible Media" takes an occasional look at interesting or deplorable food journalism on the web.
This edition of Edible Media will round up several choice morsels.
Well bread
Mark Bittman, the great cookbook writer and author of the indispensable weekly column "The Minimalist" in the NYT, has a provocative one this week on breadmaking.
Bittman reports that Jim Lahey, owner of Manhattan's terrific Sullivan Street Bakery, has taught him a new method for making bread that delivers professional-quality bread with no kneading or special equipment necessary. The result sends Bittman on a decidedly non-minimalist rhetorical jag. The bread is "incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and will blow your mind."
There's even a sustainability angle: the technique "may yet change the industry. Mr. Lahey is experimenting with using it on a large scale, but although it requires far less electricity than conventional baking, it takes a lot of space and time."
I will be trying this at home; I'll report back.