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Same oven ten years on
My new oven is sleeker than the one that has so well served me over the past decade. It's a new knight in updated armor. No rust. Fresher face. How will it hold up? Ten years ago while waiting for a replacement (for the even older "old oven"), I complained and whined...
Full Circle at the Farmers Market
Hello Old friend Full Circle at the Farmers Market A while back, I was at a farmers market in Chelsea, picking up vegetables for work. I work at Sullivan Street Bakery, right in the neighborhood, so the market has become part of...
Milling Toward Ruchmehl
On closing the gap between a Komo mill, Grand Teton Ancient grains, and the flour my sister used to bring from Basel. Or the connecting points between great bread, home milled flour, Swiss baking techniques, and the glorious grains that come out of eastern Idado. ...
Two Roads To Pane Nero
Swiss Multigrain Meets Sicilian Heritage Flour Pane Nero di Castelvetrano is dark, dense, deeply flavored bread built around Sicily's ancient grains. It's also become a staple in my oven. I'm not alone. Ever since...
Joe Ortiz, The Village Baker
Le Boulangerie Moderne Ever since the pandemic began, I'd been trying to reach Joe Ortiz — the author of The Village Baker, one of the baking books on the crest of renewed artisanal bread baking at the time, for pros and serious home bakers. Then, almost...
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