• chevron_right

      How a TikTok clip led demand for 177-year-old sourdough starter to rise

      news.movim.eu / TheGuardian · Saturday, 24 February - 08:00


    US enthusiasts who follow the tradition of sharing dough are now receiving about 1,000 requests a week, up from 30 to 60

    “There’s an old pioneer tradition” dating from the earliest days of the colonisation of the US west, says Mary Buckingham, “that you shared your bread starter with anyone who asked.”

    Which was all very well until TikTok came along.

    Continue reading...
    • chevron_right

      Ukrainian Factory: two years of war for a Mykolaiv key worker

      news.movim.eu / TheGuardian · Wednesday, 21 February - 10:43


    The film offers a poignant glimpse into the life of Vitalii Velychurov, a key worker in the main bread factory of Mykolaiv, once a frontline city. Russian troops destroyed Mykolaiv's major infrastructure and most of the city's residents have left – including Vitalii's wife and children – but the factory has delivered bread to the besieged population every day since the full scale invasion broke out. Lost in memories of the past and an uncertain future, Vitalii finds solace in the continued rhythm of the factory

    Continue reading...
    • chevron_right

      How to turn stale bread into fresh pasta – recipe | Waste not

      news.movim.eu / TheGuardian · Saturday, 10 February - 06:00

    Who knew you could put the genie back in the bottle by pulsing stale breadcrumbs back into flour and turning that into pasta?

    The @no_mise_en_plastic Instagram account is an incredible resource of practical tips to help cooks create waste-free kitchens, and often showcases chefs from around the world. The sourdough pasta made by one of them, Albert Franch Sunyer from the restaurant Nolla in Helsinki , really caught my eye.

    In fact, Albert thinks leftover bread is one of the most versatile ingredients in the kitchen, and says his pasta recipe came from the need to use up stale leftovers after service: “We’ve been playing with leftover bread recipes since the beginning of Nolla, making everything – cheese crackers, ice-cream, crumbles, you name it. And we thought that, if bread is made from flour, we can probably make flour again.”

    Continue reading...
    • chevron_right

      ‘The Mount Everest of leavened breads’: the makings of a panettone – and how to pick a good one

      news.movim.eu / TheGuardian · Saturday, 16 December - 20:00

    In Australia, households not in-the-know might give or receive sub-par panettone at Christmas. But if we learn to choose a good panettone, can this festive fruit bread’s reputation be redeemed?

    In Italy, it’s not really Christmas unless there’s a panettone. But in many Australian households, this sweet, dome-shaped bread receives much less fanfare: it stays on shelves well past the season, or is given and regifted until it passes its use-by date.

    Tuscan-based food writer Emiko Davies says it’s a “must-have Christmas tradition” all around Italy – stacked high in bakeries from late November, ready to be given to friends, neighbours and party hosts. So loved is this traditional Milanese bread that Davies says it has gone beyond its staple filling of candied fruits and sultanas to variations stuffed with gelato, studded with chocolate chips or filled with hazelnut, chocolate or pistachio creams.

    Continue reading...
    • chevron_right

      Bread of heaven: sourdough may have had its day, but we’ll always love a loaf | Rachel Cooke

      news.movim.eu / TheGuardian · Sunday, 12 November, 2023 - 09:00

    The popular chewy loaves are no good for bacon sandwiches, it’s been reported. But most of us just laugh at baking fads

    There is a game people like to play, and it goes like this. Potatoes or bread? Cheese or chocolate? Around the table late at night, I usually refuse to answer. Why should I have to choose? But push me, and in the end, I’ll always pick bread over potatoes, and cheese over chocolate – and for the same reason.

    If food is culture, it’s also alchemy, and never is that particular magic more apparent than in the hands of the baker and the cheesemaker. Put the two together, and in a single mouthful, you may be transported to a near-heavenly realm: the apotheosis of all that is straightforwardly good and healthful in life.

    Continue reading...
    • chevron_right

      Honey & Co’s recipes for spicy, lamb-stuffed figs and chicken and grape fattoush

      news.movim.eu / TheGuardian · Saturday, 19 August, 2023 - 13:00

    Spicy lamb meatballs tucked into a jacket of fig, and a Levantine salad of chicken and grape with juice-soaked pitta

    There’s a giant fig tree in our neighbour’s front garden, which we watch closely every year, waiting for the arrival of the fruit and our favourite season. Celebration is called for, and these spicy, lamb-stuffed figs are the best way to kick things off. We’re all for stretching a meal to feed the many, and a grape and chicken fattoush does just that. By adding crisp pitta at the last minute to soak up all the juices, you turn a simple salad into a summer showstopper.

    Continue reading...