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26
FEB
2013

Scoring Explained by Peter Reinhart, Famous Bread Artisan

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In his excellent book artisan breads every day, Peter Reinhart explains the purpose of scoring. Scoring bread before baking releases some of the gas created by fermentation and “promotes proper oven spring” (p.29). Scoring improves the appearance of a finished loaf and creates...
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22
FEB
2013

World’s Oldest Cookbook Discovered by Archeologists

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Archeologists have found what is thought to be the world’s oldest cookbook—small clay tablets written in the Akkadian language. The tablets date back to at least 1700 BC and belong to Yale University’s collection of Babylonian artifacts. The recipes feature various spicy meat...
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