Mar 23, 2011 Posted in Baking, Chef Notes, Restaurant Reviews

460° Bread

Published in Chef Notes, Jackson Hole News & Guide, March 9, 2011
Shared by Master Bakers Jerod Pfeffer & Ty Mack
460° Bakery

If good bread is the staff of life then what is excellent, organic European-style hearth bread? It’s a ticket to happiness both in the baking and the eating.

Being a huge fan of bakery breads, I haven’t bought a commercial store-bought loaf in many years. Read labels and you won’t either. Why subject anyone to mediocre quality items filled with dough conditioners, stabilizers and preservatives when you can support local tradesmen and women? I buy from many local bakers. I’m grateful for all of them.

A new addition to the bread selection in the market lately has the name 460°. It didn’t take long to find out more. 460° is the optimum oven temperature to create perfectly crusty loaves. 460° breads in Driggs is a partnership between Jerod Pfeffer and Ty Mack, both Renaissance men. It’s an interesting place to visit. (more…)

Mar 9, 2011 Posted in Chef Notes, Entrées

New York Beef Striploin, Morel & Asparagus Salad with Peppercorn Sauce

Published in Chef Notes, Jackson Hole News & Guide, March 9, 2011
Shared by Chef Kevin Gries
Cowboy Steakhouse

(more…)

Dec 5, 2010 Posted in Baking, Recipes

Olive Oil Bread

 

This dough may be formed into 2 loaf shapes or rolls for sandwiches, pizzas or calzones.

(more…)

Dec 5, 2010 Posted in Baking, Recipes

Cheese Popovers

 

Makes about 2 dozen

(more…)