I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery soul. Their proud but simple elegance. Their mythic past of creation among Viennese bakers hiding in the cellars as the city was sacked by the Turks...
Over the New Year holidays I had time to bake with panettone sourdough. Using a three-time refreshed starter (along with three one-hour intervals between each) resulted in dough that was just the right texture and sweetness, at least for me. My last...
I recently visited my brother and his wife who are living in New Jersey’s Pine Barrens. The first thing I learned was locals referred to outsiders like me as a Benny, whereas they identify as Shoobis. Other education included an introduction to their subtle...
Carlo Di Cristo is an Italian zoologist and neuroscientist who became fascinated with the world of wild yeast. The one-time professor left the halls of academia to become a full time baker of bread and pastry. His first entry was a blog he called The Soul Crumbs...
Ian Lowe is a transplanted Texan living in Tasmania. He’s also one of the world’s most knowledgeable figures in the world of baking bread. I first heard about him from fellow bakers who led me to his writing on The Fresh Loaf. Later I spent lots of time on...
