Recipe: Clam Chowder in a Sourdough Bowl
On my annual visits to see Uncle Regis (link ) in San Francisco, I had developed a habitual 1-day walking tour, which I embarked upon every single trip. The route began with dim sum at Yank Sing in the Rincon Center, followed by a pilgrimage to the Ferry Building Marketplace, and then a leisurely stroll along The Embarcardero all the way to Fisherman’s Wharf.
It had been years since I’ve been back to San Francisco. Coincidentally, the city is also where I was introduced to my very first cookbook over a decade ago. At the time, Uncle Regis had an obsession with America’s Test Kitchen and after spending days flipping through The America’s Test Kitchen Family Cookbook, I got myself a copy as soon as I was back home.
The Art & Struggle of Sourdough
There's flour everywhere. It's pervasive. It's in my hair and smeared across my apron. There's a fine dusting of the stuff on every surface of my house - cooking space or not. But it's not this wheat invasion that's concerning me; it's the amorphous mass of flour and water in front of me, mocking me. I'm trying to make bread, and it's going horribly.