Alexandra Stafford

2 months ago | newsletter.wordloaf.org | Anne Byrn |Andrew Janjigian |Alexandra Stafford

Hello from the Wordloaf Friday Bread Basket Book Stack, a weekly roundup of links and items relating to bread, baking, and grain. One of the problems with being utterly consumed with work on my own book is that I’ve had far less time to spend reading and sharing books from others here.

Oct 6, 2024 | alexandracooks.com | Alexandra Stafford

Source: Joe Yonan’s Mastering the Art of Plant-Based CookingNotes:The original recipe calls for roasting everything — the peppers, tomatoes, bread cubes, garlic, and almonds — at 500ºF for 15 minutes. This method works — I’ve made it like this multiple times successfully — but on one or two occasions, I have found it to be a little less forgiving: sometimes my almonds got too toasted as did my bread cubes.

Sep 20, 2024 | pizzaeveryfriday.substack.com | Alexandra Stafford

Pizza Friends, hello! And happy Friday. Today I have three things to share with you: a brilliant recipe for romesco sauce from Joe Yonan’s latest book, Mastering the Art of Plant-Based Cooking, a pizza event in Nashville, and a recipe for baguettes made with leftover pizza dough.

May 1, 2024 | elizabethminchilli.substack.com | Zoë François |Alexandra Stafford |Elizabeth Minchilli

Happy May Day from a slightly drizzly Umbria. We’ve actually had the fireplace lit since it seems colder inside than outside this time of year. Luckily, it’s also the time of year when I finally get to wear all the jackets I bought for the season, which literally lasts about five days. But the wisteria are in bloom, and things are starting to happen in the vegetable garden.

Apr 29, 2024 | food52.com | Alexandra Stafford

Author NotesIf you live in a humid environment or are new to pizza making, start with 425 grams of water. The dough may feel dry immediately after mixing, but as the dough rises, the flour will continue to hydrate, and when you turn out the dough to portion it, it will feel much wetter and stickier. If you are an experienced pizza maker and don't mind working with a higher hydration dough, you can use 450 grams of water to start.