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- by Laura, January 09, 2009
How great it is when I get feedback on a story or recipe. I always initially cringe with some apprehension. Did I get it right? Did it work? (Self doubt never entirely goes away, does it?)
Well, I’ve been really happy because t he pandolce story I wrote in December got some wonderful responses. Why this particular story? Don’t know. Perhaps because the idea of natural leaven has a certain magic to it--the wild yeast around us, the idea of a lump of living dough that gets passed down from one generation to the next--"mother yeast.” It’s just such an old technique. Or maybe it was simply that love so many of us have for Italy.
Ken Albala sent me this wonderful post from his blog about how he read my pandolce story in Saveur, and it inspired him him to make his own pandoro with a starter--and no recipe. The results look gorgeous, and he makes it so easy. Check it out. (Ken is an award winning writer and food scholar who tells me he plans to build a backyard bread baking oven this summer--and plans to do it all by hand.) You can see his story and pandoro picture here.
Valerie Tassa from San Francisco initially wrote me asking where she could find fresh citron--not so easy in the U.S., but she triumphed, and found these, which she candied
to make this gorgeous thing,
and yes, she is a ravioli fan, too, and boy was I touched to find out she made Tessie and Adalgisa’s recipe from my book. Gosh.