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Wednesday, February 10, 2010

In the light of President Obama's proposed NASA budget, we’ll look into the future of space exploration…and its growing commercialization. Then, Jim Lahey, of the Sullivan Street Bakery discusses his revolutionary technique of making bread that requires no kneading! Also, Amy Bloom tells us about her critically acclaimed new story collection Where the God of Love Hangs Out. Plus, the gurus of how-to, Al and Larry Ubell, answer your home repair questions.

Space Is the Place

The Obama Administration’s NASA budget was released this month and some critics claim its proposals have shifted the space program toward a more commercial footing. We’ll talk with Dr. Henry Hertzfeld, of the Space Policy Institute at George Washington University, former astronaut Scott Horowitz, and with Derrick Pitts, Chief Astronomer ...

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Bread Revolution

Jim Lahey, founder of New York’s Sullivan Street Bakery, discusses his no-knead technique for making bread. His new book My Bread: The Revolutionary No-Work, No-Knead Method, he explains the science and technique behind his method. It includes recipes for his basic dough as well as recipes for homemade pizza, ...

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The God of Love

Amy Bloom describes her latest collection of interconnected stories, Where the God of Love Hangs Out. It looks at the mysteries of passion, family, and friendship, and explores the changes that love and loss create.

Due to weather, Amy Bloom's reading tonight is cancelled.

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The Gurus of How-To

Alvin and Larry Ubell, the Gurus of How-To, answer your questions about home repair. Call 212-433-9692 with your questions, or leave a comment below. The Ubells' Accurate Building Inspectors Website.

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Leonard's Questions: Amy Bloom

What is Amy Bloom's favorite kind of music? Read more to find out!

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Recipe for The Basic No-Knead Bread by Jim Lahey with Rick Flaste from "My Bread"

Here’s my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It’s an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. I suggest you try this before any of the variations in Chapter Three, to get the hang of it. Even if you baked before, the process is probably nothing like what your experience would lead you to expect. For one thing, many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam in the covered pot, and you’ll be handling the dough very little anyway.

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Recipe for Coconut Chocolate Bread by Jim Lahey with Rick Flaste from "My Bread"

When my bakery was still on Sullivan Street, there was a fabulous Jamaican spot nearby where I liked to buy jerk beef patties for lunch. One day the baker brought out a coconut bread. “The best in the world, mon, try it,” he insisted. Soft, almost squishy, and sweet, it couldn’t have been more different from my rustic Italian breads, but it was undeniably delicious. To gild the lily, the guy made sandwiches with this bread and spicy beef patties, creating one of those amazing counterpoints that linger in your taste memory forever. Inspired by that bread, and by my childhood passion for the coconut-chocolate combo in Mounds bars, I created this coconut-chocolate combo in Mounds bars, I created this coconut-chocolate bread, using the basic technique.

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