Category Archives: Bread

Linguine with Spinach, and Garlic — and Early Year Successes

Posted on February 12, 2021 by dgourmac

January and February are busy months because I teach a course during the first six weeks. As a result I do less cooking — and as a corollary, less blogging. Barbara happily and ably leapt into the void, and she … Continue reading →

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Best Meals of the Month

Posted on August 1, 2020 by dgourmac

The dishes I will remember most from July include: my sourdough bread octopus Portuguese Ventresca tuna from Luças the vegetable bounty of our summertime Sourdough Recently my Tartine-style breads have been quite good, and I’ve settled on a recipe for … Continue reading →

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Tartine Bread Again — with Improved Techniques

Posted on June 12, 2020 by dgourmac

As many people are doing during this pandemic, I am baking bread more often now.  Three weeks ago I wrote about returning to Tartine breads, and I am continuing further down that path.  My breads are good now, most of … Continue reading →

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Tartine Bread Redux

Posted on May 24, 2020 by dgourmac

Redux: from Latin, from reducere ‘bring back’. I started making sourdough bread in 2011.  As I’ve described in previous posts, Chad Robertson’s book, Tartine, was my bible for the first few years.  It was also a favorite since I had … Continue reading →

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