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Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.
Society staff member Chris Hennes made the huitlacoche and yellow corn sourdough from Modernist Bread this weekend. From his post: "What a terrific flavor for bread! The huitlacoche puree added to the dough gives is a great earthy taste and an intriguing dark color. I'd definitely serve this one to guest with a Mexican-themed dinner."
Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. For recipe two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. http://bit.ly/2jsmxZF
Another entry in our contest to win Modernist Bread, this time from eG Member edsel: "My first attempts at the French Lean Bread. I thought it would be quite similar to the Ken Forkish white bread with poolish recipe, but the results are significantly different."