Tartine’s Basic Country Bread

Yes, finally the best sourdough bread I’ve ever made, and basically the best bread out there. I’ve broken down the instructions into very easy bullet points. If you need full instructions, please refer to the recipe all over the internet. Or buy the book because you’ll never regret it! Tartine’s country bread Day 1 (evening)…

Vada Pav

This is the ultimate Indian veggie burger. A popular street food all across the northern part of India, this is basically a potato vada, a deep fried potato ball, smothered with a tangy green chutney, and topped with a spicy garlic powder, between soft pav, or buns. A friend has been making these for years…

Country Loaf

This is a super easy everyday loaf. The recipe calls for making it with all-purpose flour, but I think I’m going to use bread flour the next time around. And there will be a next time, maybe even tomorrow. It’s that easy. Even though the gluten formation was remarkable at the shaping stage, I got…

Star Bread

This extraordinary looking bread is bound to make you want to take a closer look. A lot of people were making this and posting on the Internet some months ago, and I did too, but didn’t get around to posting it on my blog. And though I don’t have more than 5 readers (!!), I…

Baghrir: 1000- hole Moroccan Pancakes

So my oven is on the fritz. Yeah, it’s a real bummer. I feel like part of me is missing and I so miss baking bread. So in desperation, I turned to baking bread on the stove top. On the other hand, I’m super excited about researching and making breads from different parts of the…

Pão de Queijo

So in my newly launched blog, and my new name PavPourri, lies my favorite pastime right now, which is baking different kinds of bread. Pav in Hindi means bread and the word Pav has the same pronunciation and various spellings all over the world. Take, for instance, this fabulous Brazilian cheese bread, Pão de Queijo….

Fougasse

Fougasse is a type of flatbread that is baked in a wood fired oven, and is from the Provence region in France. It is known as focaccia in Italy and by so many other names in different parts of the world. The Fougasse itself is shaped like an ear of wheat. It’s usually plain but…

Sourdough!

So I’ve been baking bread for a while now. And I just love it. It’s the most relaxing hobby I have, and I get to make it for friends and family, which really feels wonderful. But I’ve been quite stumped by sourdough. Naturally I bought a copy of Tartine, the modern bible for sourdough bread…

Lean Dough Boules

I lived in the United States for a long-ish period of time. When I first went there to study, I did not know how to cook at all. I was given a cookbook, Chandra Padmanabhan’s Dakshin, as a gift when I left and my mother told me that that’s the only book I will need…

Tashkent Non

This is a bread from Uzbekistan. It resembles a bagel, and tastes a lot like it. When I saw photographs of this bread, I was very intrigued as to the central pattern in them, and curious to see how different they would taste from a regular bagel. This bread is chewy, with an lightly fluffy…

Adjarian Khachapuri

Khachapuri is the national dish of Georgia. Khacha (curds) + Puri (bread) is a dish made of different shaped breads, filled or topped with cheese and eggs. The crust is usually ripped off and dipped in the egg and cheese mixture. The shaping is unique to each region. For instance, Imeretian Khachapuri from Imeruli region,…

Baguettes

I have made baguettes before using the bible of all bread baking at home, Peter Reinhart’s Bread Baker’s Apprentice. It’s an amazing recipe and I got great results. But I’m also somewhat obsessed with chef Thomas Keller. It was at French Laundry that I was first introduced to truffles. I was sitting in a room…