Here’s an update on my quest to up-skill my baguette game. This isn’t anywhere near perfect, but it’s a good start. And you can do it, too!
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Trying to make a better baguette
A first attempt at Swiss Zopf bread
So much of my bread journey so far has been about no-knead breads that serve a purpose, and the Swiss Zopf bread sort of fits in that trend. My sandwich bread is helping to save us a little money; my Rosemary Asiago is helping us to, well, eat more Rosemary Asiago bread; but the Zopf is a nice looking bread that connects us to the Swiss part of our lives.
The great thing about this bread is that it looks complicated, but is relatively straight-forward once you figure out the braiding pattern. “Zopf” in German literally means “braid,” but a traditional Zopf only uses two strands instead of three. (Although I saw one with five!) Continue reading “A first attempt at Swiss Zopf bread”
Save money making your own sandwich bread?
This post is about a side of home bread baking that I’ve not spoken to many people about: cost.
If you dip into the bread baking section of social media you’ll be amazed by the artisan works of edible art. Professionals and amateurs alike post photos of loaves beautifully decorated with ivy patterns or artistic folds; videos show time-lapse views of skilled dough shaping and loaf preparation.
I appreciate those skills, and continue to try to learn them, but this post isn’t about that. This post is about home baking loaves of sandwich bread to support a family, and how much that costs, with probably more detail than is necessary.
My backstory and detailed cost breakdown will follow, but here’s the point:
Baking loaves of wide-pan wheat-white-oat bread myself cost us up to $3.80, lasting a week and a little longer.
Buying bread ran us $3.57 per week, but could be up to $5.57 without cheap bread options. (I’ll explain.)
Continue reading “Save money making your own sandwich bread?”
How to make your own sandwich bread
Today: How to make two loaves of your own delicious sandwich bread. This is a wheat-white-and oat blend, and even if you’ve never made bread, you can do it, too!
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Journalists should stop subsidizing the pundit class
[An expanded version of this essay appears in my book Kneading Journalism]
It seems to be its own past-time to ask John Kasich whether he’s going to run again for president, perhaps even challenging the incumbent Donald Trump.
CNN is especially interested in Kasich’s plans, and the network invited the two-term Ohio Governor to let viewers see into a crystal ball, and know if he sees a way to the White House.
“Right now, I don’t see it,” Kasich told the network, surely dashing the hopes of keen political observers wanting another narrative arc to follow.
“That doesn’t mean there wouldn’t be a path down the road,” he said, maintaining the possibility of a plot twist later.
I wasn’t surprised by Kasich saying this to CNN in August 2019, not only because I’m a journalist in Ohio and generally feel there would be more buzz before such a move.
The main reason I wasn’t surprised to read about Kasich on CNN is because Kasich is on CNN’s payroll as a Sr. Political Commentator, and pundit.
Continue reading “Journalists should stop subsidizing the pundit class”Baking Vlog: Egyptian Fino Bread
In this episode, I tell the story of what happened trying to report at the pyramids a year after the revolution, and a story of charity right after we left. I also try to make Egyptian Fino bread, which I ate nearly every morning in Cairo. And thank you to all of the wonderful Egyptians who told me the proper pronunciation is “fee-no” not “fine-oh!” I hope you like it. A longer essay about Egypt, Egyptian bread being life, and about reporting in the country can be found in my book: Kneading Journalism.
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I didn’t want to leave my recording gear in a public bathroom by the pyramids, but I didn’t think I had a choice. After a chance encounter with a Swiss-Egyptian man in Zurich, I ended up on a week-long reporting trip in Cairo in 2012. Hamid was going to show me his Cairo, and talk about how his native country had changed since the revolution that led to the exit of Hosni Mubarak, and a new chapter in Egypt’s rich history. We traveled to Giza for an interview, and security wouldn’t let me through with my gear. They thought I was a TV guy, and thus needed an expensive permit.
Continue reading “Baking Vlog: Egyptian Fino Bread”Preview: Egyptian Fino Bread
It’s been a little while since my last Baking Journalist video, but that doesn’t mean I’m not working on the next one–Egyptian Fino bread!
(If you’re looking for the recipe I end up using, click here!!)
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After the Irish Gingerbread video with a story from my reporting in Ireland, I really wanted to offer a story from my brief time in Cairo in 2012, one that isn’t in the reporting itself. In short, I’ll explain why I ended up leaving my audio equipment with a bathroom attendant at the pyramids. (Interested to hear more, right?!)