Michael London, Brooklyn-born baker extraordinaire is a keeper of many old-time baker's tricks. Today most bakers use caramel coloring to achieve the dark color of pumpernickel, but in the old days that color came from burned sugar. Michael can also relate how, on New York's Lower East Side, Jewish bakers left their moistened day-old bread in pickle barrels covered with cheesecloth and their sours in wooden proofing trays. In those days it was against the law to use old soaked ryes because the mash molds so easily. Young children used to sit on top of the pickle barrels and make noise to distract the health inspectors when they came into the stores.

Michael London


Episode 24, Season 1: The Jewish Baker



Back to Guest Index...