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How To Start a Sourdough Starter

Before you dive into the specifics of making your own starter, it might help to know a little more about what you’re making, and what you aren’t. Contrary to perceptions, using a sourdough starter doesn’t mean you have to end up with sour bread. “The purpose of the sourdough is to bring out the sweetness…

2019 Craftsmanship Quarterly Gift Guide

The word artisanal has become so shopworn that it’s almost devoid of meaning. (To wit: we once saw a pizza outlet on the outskirts of a small town in northern France that was fashioned in the style of an ATM-kiosk under the following sign: “Artisanal Pizza.”) In stark contrast to this sorry state of affairs, we would like to suggest a few items for holiday shopping made by some of the masters we profiled in 2019.

By EDITORS OF CRAFTSMANSHIP QUARTERLY

Watch “The Philosophy of ‘Bello'”

San Patrignano, a unique, intentional community in Italy, has been using craftsmanship to rehabilitate people struggling with substance abuse disorder for more than 40 years. And its success rates are stunning.

Our Second Artisanal Gift Guide

The word artisanal has become so shopworn that it’s almost devoid of meaning. (To wit: we once saw a pizza outlet on the outskirts of a small town in northern France that was fashioned in the style of an ATM-kiosk under the following sign: “Artisanal Pizza.”) In stark contrast to this sorry state of affairs, we would like to suggest a few items for holiday shopping made by some of the masters we profiled in 2016.

By SHARON TILLEY

Mail order gelato?

Whether it’s a comfortable chocolate-caramel, a more adventurous honey-lavender-earl grey, or even a gelato cocktail, you cannot deny the craving for true artisan gelato once it has blessed your taste buds.  If you’re in the states but find yourself too many miles from a good gelateria, you can use this list for some mail-order heaven.…

The Quest for Cool

Cooled dairy desserts have been known for millennia, but gelato is the child of refrigeration. Who invented it? Nobody and everybody. It’s a testament to the uncanny appeal of frozen cream that so many people made the effort to develop it further. Before refrigeration, of course, there was ice and snow: Emperors of the Zhou…

The Secrets of an Italian Gelato Master

Gelato, it turns out, is a very different creature from ice cream. And there is a reason that the best gelato tastes so creamy yet still light, so balanced, so indescribably perfect. The secret—according to master gelatieri Andrea Soban of Valenza, Italy—involves patience, exceptional ingredients, and a fine-tuned knowledge of food chemistry.

Story and photography by ERLA ZWINGLE

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