Yes, this is the most beautiful oven I've ever seen. No brick oven can come close to this earth oven at Flatbread Co. in Portsmouth, New Hampshire. I had lunch there on Saturday and sat right in front of the oven and watched the bakers do their magic.
Hi The next earth oven workshop I'll be teaching will be held at The Kneading Conference in Skowhegan, Maine. July 30-31. Thursday and Friday. All aspects of earth oven construction will be covered, and the oven we build will be auctioned off at the end of workshop. If you have any questions, simply email email@example.com
Here are two websites that you should know about. The first one concerns itself with oven building and bread baking. The second one gathers a wealth of information about bread in a historical context. Check them out, and I don't think you'll be disappointed.
This spring Roy Feihel and I will be teaching two workshops in Waterville, Maine. Through the office of Waterville Adult Ed., the workshops will be held on Saturday, May 2. Also, on Sunday, May 3. If you find that the workshops are filled, then I suggest you get on the waiting list and stay tuned for more workshops. Feel free to e-mail me. Stu firstname.lastname@example.org
Sadly, Streit's Matzos factory on the Lower East Side is closing. I grew up eating these flatbreads, and then I tried to make my own. Not so simple.
The Streit family announced today that it will close the doors of its 90-year-old factory this spring, at the conclusion of the Passover baking season. The announcement was made by filmmaker Michael Levine, who had been working on a documentary about the company, Streit’s Matzo and the American Dream, for the past two years.
“Since 1925, the Streit’s Matzo factory has stood at 148-154 Rivington Street on New York’s Lower East Side,” he wrote in a missive he sent this morning to the publication Bowery Boogie. “Here, in four, low-slung brick tenement buildings, five generations of the Streit family, and as many generations of factory workers, devoted their lives to the art of mixing flour and water, and sending these two simple ingredients through a seventy-three foot long oven to create sheets of matzo, the unleavened bread central to the Jewish holiday of Passover.”
The four buildings that comprise Streit’s factory, which is the last family-owned matzo factory in the U.S., are now under contract to a developer.
“I personally know that this was an agonizing decision for the Streit family,” Levine said. “I watched as they turned down offer after offer, until the challenges of maintaining a manufacturing business in a drastically changing Lower East Side, as well as the pressures of increased foreign competition, left the company no alternative but to accept.
“For the Jewish community nationwide and for the descendants of immigrants of all backgrounds whose families passed through neighborhood over the course of the last century or who remain here, it is the loss of a connection to a Lower East Side that is ever more the domain of museums and memory than of daily life,” Levine said.
Streit’s Matzo produces 40 percent of the matzo sold in the U.S. The family says it hopes to find a new home for the business.
Liza Schoenfein is food editor of the Forward. Contact her at email@example.com.
Bread First is a book for beginners. Everything a beginner needs to know can be found here. You can expect to bake great bread the first time. The process is simple, and the ingredients are readily available. "No knead" baking is for everyone. No experience is required. Clear instructions with photos make everything extra easy.
Bread Earth And Fire: Earth Ovens And Artisan Breads
For the past couple of years I've been revising my book, Bread Earth And Fire. I've added the subtitle Earth Ovens And Artisan Breads because I feel this more fully explains what the book is about. Along with the photos, you'll now find drawings that better illustrate the oven building process, new ovens to build as well a history of bread from the "beginning of time."
Bread Earth And Fire: Earth Ovens And Artisan Breads is available as an ebook or print copy from Lulu.
I write about bread and wood-fired bread ovens. Sourdough bread baking is my specialty. While the dough is rising I have time to make art, lots of art. Each winter I travel to Guatemala to build energy efficient stoves for the Mayas.