Kruste & Krume bakers Barbara van Melle and Simon Wöckl have a wonderful YouTube channel. Shot in their Viennese bakery (and spoken in German), their videos have had me wanting to attempt some of their bread formulas. Here’s some of what I tried, Spelt. Emmer. 60/40 Roggenmischbrot. Toast bread and baguette.
Roberta Pezzella – Inspiration
Cut, Paste, Bake: Learning Filove from a Baker Who Wouldn't Give Me an Interview The first time I asked Roberta...
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