By Mashav Shelef | Sensible Cooking , Stories
Last week I joined the Recology monthly tour, the city’s recycle and waste collection company. Although I thought I know a lot about how to reduce waste in San Francisco, this tour was quite the eye opener and I learned so much more important information. Turns out the SF is doing a good job leading […]
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By Mashav Shelef | Recipes , Stories
The bread I’m currently making is a 100% pure Levain Country Bread, with a slow and long proofing. Once you have yourself an active starter, you only need these 3 other ingredients for this recipe: flour, water and salt. Also I like to think about temperature and time as crucial ingredients in this process.
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By Mashav Shelef | Stories
Last two posts I was talking about how I started to grow my own starter for a Levain bread (sourdough) before leaving our home in Israel to the USA. When it was time for us to pack our lives and head to our new adventure in San Francisco I had to pack my then about […]
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By Mashav Shelef | Stories
Last post I was talking about how my affair with bread started when I went to culinary school in Paris. Soon after, when I came back home to Israel, I discovered how much I missed the French bread, and how non-existent it was in our daily life. The “normal bread” was nothing I couldn’t do without. I […]
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By Mashav Shelef | Stories
France had the best bread I have ever tasted in my life, it was everywhere and all the time, limitless and always fresh. Crispy outside, soft and fluffy inside. And that deeply changed me. It wasn’t the sweet Brioche that threw me off course, but rather the Pain au Levain (Sourdough) that had a big impact and impressed me the most.
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