The Bread Exchange: Tales and Recipes from My Journey of Baking and Bartering
Format: PDF / Kindle (mobi) / ePub
An ode to a life warmly lived, The Bread Exchange tells the story of one woman's hunger for greater meaning in her life and how it has been enriched by the sharing of her handmade bread. From her cozy kitchen in Berlin to a flat in London, from a deck in New York City to huddling around a tandoor in Kabul, the author shares discoveries, stories, and recipes from her inspiring travels. A busy fashion-industry professional with a bread-baking obsession, Malin Elmlid started offering her loaves to others in return for recipes, handmade goods, and, above all, special experiences that come from giving generously of yourself. Here is a book of tales and reflections, of wanderlust connections, and more than 50 recipes for Malin's naturally leavened breads and other delicious things collected on a journey honoring the staff and the stuff of life.
Sinn: Am nächsten Tag grillten wir 14 Sorten Fleisch, hörten stundenlange Vorträge über Tierrassen, Temperaturen, Fett als Geschmacksträger, Geduld, Zeit und das richtige Timing beim Zubereiten von Fleisch und erfuhren viel über die Unsitte, es aus mangelndem Eigengeschmack in Soßen zu ertränken. Die wichtigste Grundregel, die wir lernten: Weniger ist mehr! Feuer, Fleisch – und gut ist. Zuletzt mussten wir das Versprechen ablegen, nie wieder Filet zu bestellen. Das sei langweiliges Fleisch ohne
1839. It is a clearly divided country with the Flemish-speaking north and the French-speaking Wallonian south. Despite the language differences of these Belgian regions, the Flemish and the Wallonians have one important thing in common: modesty. I can even say that I did not fully understand the meaning of modesty before I started traveling in Belgium. The Belgian people, please allow me to generalize a bit here, are less boisterous than their neighbors in France and the Netherlands. Someone
Sampson. Sasha and I became friends, sharing the details of our experiences with Manitoba flour and mineral Riesling. Just as I am, he is crazy about good and honest ingredients. And he loves to tell a story. Goldhahn & Sampson is where I go to find inspiration through the ingredients. I think I have tried every variety of salt they sell by now. Contributed by Sascha Rimkus and Petra Fiegle, MAKES 1 CUP/270 G 1/2 cup/80 g hazelnuts (preferably Piemontese) 6 Tbsp/85 g butter 3 oz/85 g dark 70%
Healdsburg to borrow an oven at the Downtown Bakery & Creamery. I traded the bread I baked for six bottles of beer from Russian River Brewery. I baked a new loaf, flavored with beer and apricots, and traded it for fresh herbs from a garden outside Santa Rosa. We were offered beds and hotel nights. Pickled mushrooms. Salt. We exchanged bread for tips and connections to local restaurants and vineyards. We exchanged bread for family recipes. In Sonoma, Andrew and Adam Mariani from Scribe Winery
during the Gold Rush when they were served to miners morning and night. Karen, her three sons, and I all share a love for pancakes. Especially that buttery part in the middle of the stack. Karen developed this recipe to achieve the fluffiness of a buttermilk pancake and the light tang of sourdough. I love the fact that you prepare it in the evening and then minimal work is required in the morning. In collaboration with Karen Roth, SERVES 4 1 cup/200 g Wheat-Flour Sourdough Starter (page 45)