The mother of all breads

05/9/2008 | New York Daily News

Artisanal baker Ali Pandey relies on a bread starter, also known as a "mother," to prepare daily baked goods for 12 restaurants. He talks about how he uses the mother to make everything from ciabatta to smoky paprika bread sticks. The baker also shares a recipe for Cinnamon raisin French toast with honey mascarpone.

View Full Article in:

New York Daily News

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations