On bread

My friend Tiff recently asked for my favorite bread recipes (I make it weekly!). If you're breadmaking for the first time, I recommend starting with the New York Times' No-Knead Bread, originally from Sullivan Street Bakery, which uses a pinch of yeast and is truly fail-proof.

If you're getting into sourdough, I love the Country Loaf in Tartine Bread (recipe also in the Times Cooking). I push the whole wheat to white ratio to about 60/40 to get to 1000g. If you want a 100% whole wheat (better for you!) try Mark Bittman's Bittman Bread book. Remind me to give you some starter next time I see you. Enjoy!