With some time off from work, I took a class offered by the Bread Bakers Guild of America. Taught by Craig Ponsford, the class was focused on whole grain baking. It was conducted on Zoom and brought in 16 other students, from beginner to more advanced bakers. For me,...
Moqueca is a Brazilian fish stew that has interested me but I had yet to experience. In one of the evenings during the holidays, I decided to give it a try in my home kitchen. It's a lovely tropical dish described in song by Gal Costa, a Bahian singer, here in her...
While I have a Komo mill at home, at work I was using an old mill attachment for my mixer. A few weeks ago, I decided to splurge and ordered a Mock Mill 100 from Breadtopia, the company’s American distributor. On arrival, the hopper broke and calibration issues...
Photo Marc Danton My former bread baking teacher Nick Greco sent an email to inform me of the death of a wonderful baker. Jacques Mahou was an artisianal boulanger from France's Loire region, more specifically the small village of Marray. I wasn't sure...
Years ago, I heard about a Sicilian miller using ancient grains to produce world class flour that yields first class breads. Later I had the chance to meet the man in New York, thanks to the Bronx-based Italian food importer Gustiamo who introduced me to Fillipo...
