What I loved about this was not looking for the history as I usually do, but see what people were writing about it. And what I discovered was how truly vital bread has always been to the French.
Thank you very much, Geoffrey… I’m really so happy you liked it! I love Rte wonderful tidbits I come across in my research. And thank you so much for your support…it truly means a lot to me.
well I can see I'm going to have to try this. My mother used to make a similar thing when I was a kid and I hated it. Granted she wasn't much of a cook but hers did NOT look like this. This looks really delish.
And that does it....I'm going to make a fresh loaf of bread, then try to make this souffle which I've never attempted before. I'm a bit intimidated with the incorporation of the egg whites, but I'll give it a go. I've got 11 hens, so mine will be quite yellow too, but I think my husband will really enjoy this.
Bread! I am always fascinated with its history within cultures. It's pure magic. Thank you for this lovely article delving into its French roots.
What I loved about this was not looking for the history as I usually do, but see what people were writing about it. And what I discovered was how truly vital bread has always been to the French.
Absolutely wonderful article, Jamie! Loved Pierre-Joseph Buc’hoz‘s alignment of class with bread types. And the soufflé recipe looks fabulous. 🙂
Thank you very much, Geoffrey… I’m really so happy you liked it! I love Rte wonderful tidbits I come across in my research. And thank you so much for your support…it truly means a lot to me.
Those vintage images are priceless!
Some remind me of the LU brand book (I wrote about it a few months ago).
Ah, I have to check that out! I love old images like this!
Me too! And it does help us see the artistic value of the Baguette (even if I prefer la tradition 🙂). That diversity of breads is really inspiring.
PS: You can have a read here:
https://yourcreativeletter.substack.com/p/do-you-know-louis-lefevre-utile?
Thank you, Keva!
De rien, Jamie!
A great treatise and a treat. Thank you. I got into bread baking some time back, using 30% whole wheat and 70% hi protein with sourdough starter.
Have I got a recipe for you!
https://www.dropbox.com/scl/fi/3t1nxtu1tudl99ogqudv3/Pane-Con-Peperoncini-Oliva-E-Pomodoro.jpg?rlkey=ujanzdaln72h48hr5wr6wk4d3&st=kckwb6fz&dl=0
well I can see I'm going to have to try this. My mother used to make a similar thing when I was a kid and I hated it. Granted she wasn't much of a cook but hers did NOT look like this. This looks really delish.
What an interesting article.
And that does it....I'm going to make a fresh loaf of bread, then try to make this souffle which I've never attempted before. I'm a bit intimidated with the incorporation of the egg whites, but I'll give it a go. I've got 11 hens, so mine will be quite yellow too, but I think my husband will really enjoy this.
This sounds amazing!