Join National Review associate editor Sarah Colleen Schutte twice a month as she attempts various culinary feats with the help of YouTube and copious amounts of flour. She hopes you’ll join her in the kitchen as she plans dinner parties, explores historical recipes, makes bread for her neighbors, and much more.
Permission to write a food column is not to be taken lightly, so my inaugural attempt needed to be something impressive, something flashy. I’m known in my family circle as a fairly talented baker, so bread was to be my debut. Tackling five complicated recipes from that holy grail of cookbooks, Bread Illustrated from America’s Test Kitchen (ATK), certainly I’d have plenty of time to bake them all, try them, photograph them, and write about it all in one week.
Comments