Technique writer

Hugh Bannister

Hugh Bannister spent thirty years running a machine shop before he retired and turned the same attention to tolerances toward his kitchen, where he figures half a degree in bread dough matters about as much as a thousandth of an inch used to. He rebuilds other people's broken recipes by changing one variable at a time until he can explain exactly why a step works. He keeps a notebook of failed sourdough starters the same way he used to keep one of failed machine setups.

Covers Technique, Recipes