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  • Hank Sawtelle Jul 21 4:19 PM - Comment
    commented on Holey bread tips.

    Yes, Linda, that is how sourdough and naturally leavened bread is made. The problem is that the yeast isn’t active enough in the dry flour to make bread right away (the dough would spoil before it would rise enough), so you need to make a starter with flour and water first. After a few feedings, the yeast in the starter is active enough to make bread with. Click on the link in my answer to LG above to go to my sourdough column, including links to recipes etc.

  • Hank Sawtelle Jul 13 9:53 AM - Comment
    commented on Phyllo and puff pastry, compared.

    The Grand Central stuff is also available at some local grocery stores. Pretty sure I’ve seen it at New Seasons and/or Whole Foods, and Zupan’s is a good bet too. It’s a great product.

  • Hank Sawtelle May 24 11:36 AM - Comment
    contributed
    Lardo for all
  • Hank Sawtelle May 13 12:27 AM - Comment
    commented on Tim Tams across the water.

    Everyone should have a Tim Tam story. E.g.: We went to Australia for our honeymoon in 1999 and the taxi driver who was taking us to the airport to come home asked if we’d tried Tim Tams during our stay. When we said “no” she couldn’t believe it, nor deal with it, so she stopped at a convenience store and left us alone in the idling car while she went in to buy us a box to take home. We were laughing our asses off. The other day I saw them for sale at Target here in Oregon! (Must be them Pepperidge Farm imports)

  • Hank Sawtelle Apr 5 2:52 PM - Comment
    contributed
    Cured meat, explained
  • Hank Sawtelle Mar 31 10:52 PM - Comment
    commented on Making your own bacon.

    Shouldn’t you have to change the name of your column now? False advertising!

  • Hank Sawtelle Mar 2 10:59 AM - Comment
    contributed
    Down with brown
  • Hank Sawtelle Feb 24 7:20 AM - Comment
    commented on Baking soda in toffee?.

    Thanks for the correction, MRW. Of course there are acid-base reactions that don’t make CO2. It was an incorrect generalization.

  • Hank Sawtelle Feb 3 4:25 PM - Comment
    commented on Sourdough, bagels, and bread storage.

    I said 3-4 times per WEEK. It might still be worthwhile to maintain a starter if you were baking once or twice per week. You can make pancakes, waffles, crackers, flatbreads, pizza, etc. - you don’t just have to crank out loaves. But like you said, the feedings aren’t free. I keep a very small amount of starter (like 100 grams) to keep the feedings small.

    Sometimes I take the “discard” starter, mix in enough flour to make a dough, and throw it in the oven for a quick snack after it rises - it makes one roll. This only makes sense if I am already baking/roasting something else later that day.

    Recently though on Chocolate & Zucchini I saw the ingenious idea of using excess starter to make sourdough crumpets. They look awesome. I haven’t tried it yet as my starter is napping in the fridge right now.

  • Tracy Mathey Jan 10 6:10 PM - Comment
    How are you Hank?? It has been a while since I have said hello- hope all is well and Happy new decade... Cheers

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