Ann Mah's newsletter / March 2020
March 2020 newsletter
Hello!
My daughter (6) has been asking for a pet so I decided we would raise a sourdough starter. It turns out to be really easy to make one – just mix flour, water, and the air around us, which is a concept both magical and revolting. I used rye flour, which is supposed to speed up the process, combined it with water and let it sit overnight. Twenty-four hours later, it had already fermented.
Starters need to be fed with fresh flour and water – once a day at first, and then twice a day until they become active enough to bake with. We must live in a particularly yeasty area (eek!) because it's only day 6 and our girl – we named her Pinky – can double within the hour. She's probably ready to bake bread with, but I have to confess that I'm not a particularly keen breadmaker. I have enjoyed some simple baked goods made from the unfed discard (see below for links) and I might make pizza dough, or maybe focaccia, but there's something about a golden, crusty loaf that intimidates me. Is it strange to raise a starter and not really bake with it?
Here's what else I've been up to.
What I've been eating
–If you'd like to make your own sourdough starter, King Arthur's Flour has you covered.
–I'm addicted to these sourdough crackers made with unfed "discard" starter and so easy! They have a wonderful snap and wholesome wheaty flavor. My current favorite toppings are Trader Joe's everything sprinkle, or piment d'Espelette.
–King Arthur's sourdough biscuits and sourdough waffles are also really good.
–Salmon roasted over sliced potatoes with horseradish was a perfect family-friendly meal (I left the horseradish off a portion for young palates). The tarragon needs a few hours to release its flavor, so do make the sauce in advance (New York Times).
–I'm not usually a fan of viral recipes but we finally made #TheStew (spiced chickpeas, turmeric, ginger, coconut milk) and I have to admit it was delicious – healing and nourishing (New York Times).
–A most unlikely source (goop) has produced a slew of vegetarian-friendly one-pot meals that sound so good I'm thinking of devoting a week to cooking them.
What I've been reading
–As a new (but passionate) devotee to the New York Times's online puzzle Spelling Bee, I particularly loved this essay in Slate: The NYT Spelling Bee gives me L-I-F-E
–This video of New York City in 1911, enhanced with sound and color is magnificent time travel.
–People magazine shared some celebrity cooking tips that are actually legit (grate leftover frozen bread for quick breadcrumbs, microwave garlic for 10 seconds to peel it, and more). I got this link from one of my favorite newsletters, Omnivore Books, the wonderful San Francisco cookbook shop. I recommend subscribing!
And finally, a few new books from friends:
New York in Stride by Jessie Kanelos Weiner – A charming New York City walking guide, pocket-sized, and featuring Jessie's clever watercolor illustrations.
Drinking French by David Lebovitz – The next best thing to being at a Paris café is David's new book about liquid French, from coffee to cognac, and did I mention it has three special recipes for chocolat chaud?
The Hidden Things by Jamie Mason – A brilliant thrilled inspired by the real-life unsolved theft of a 17th-century painting. Now in paperback!
Dinner in French by Melissa Clark – A joyful panoply of French recipes, Melissa Clark reinvents the classics with her signature sparkle, clever cooking techniques, and fresh flavors. Finally, the secrets behind simple, spectacular, seasonal French home cooking are available to all of us, every day.
The Girl in White Gloves by Kerri Maher – Step behind the picture-perfect façade with this novel about Grace Kelly.
A bientôt
Did you know we're springing forward to Daylight Savings Time this weekend? Here are some spring flowers in honor of longer days.
Have a good month – keep washing your hands – and if you have any bread-baking tips, feel free to send them my way!
XO,
Ann