Here are some pizzas and breads I created this weekend. The first was an elaborate mixing and intriguing bake of the Greek communion bread Prosphoro. I had to bake it starting at 120F first then upward to 160F, 195F, 230F and 300F for approximately four hours so it stayed the same and kept the holy seal that I stamped into it after proofing. I definitely want to try this again even though my ovens don’t even go to 120F. nyuk Next is a delightfully large Turkish-style Pide (Pee-Day) with cashew butter, fresh spinach, Yukon gold potato pudding with cilantro and roasted leek, shaved andoui ..read more

Matt Starline holds up part of the first meager harvest of kernza berries in 2016. Seth Lutton, (top) has planted seven acres above the Hocking River to help me and other food and beverage suppliers integrate this perennial wheat into our menu mix.   “If we don’t get sustainability in agriculture first, sustainability will not happen.”                                                                                                                                                                                             Wes Jackson Our Kernza cracker-crust pizza using 50 percent Kernza flour ..read more

I do alot of tying and folding with all sorts of pizza and breads. Here are a few. These delicious “O Face” pizzas (above) are very popular. They are the spawn of two elements; Very large blobs of sourdough and not enough time to ball, wait and form a disc before cooking. These have my favorite combination of cured baby bok choy and Tokyo Turnips wtih Gochujang, miso and teriyaki with pumpkin seeds atop aged provolone. (Don’t laugh- the flavor is spot on!) Traditional bakers shutter at this horrendous baking activity. I admit that this may go against forming the perfect alveoli or cell struc ..read more

Here are some pizzas and breads I created this weekend. The first was an elaborate mixing and intriguing bake of the Greek communion bread Prosphoro. I had to bake it starting at 120F first then upward to 160F, 195F, 230F and 300F for approximately four hours so it stayed the same and kept the holy seal that I stamped into it after proofing. I definitely want to try this again even though my ovens don’t even go to 120F. nyuk Next is a delightfully large Turkish-style Pide (Pee-Day) with cashew butter, fresh spinach, Yukon gold potato pudding with cilantro and roasted leek, shaved andoui ..read more