Antonio Cepas Alonso is a great baker in Toledo (Spain, not Ohio) working at Benipan. Just a few months ago he took a bread I adapted, a pumpernickel and he made his even more remarkable. So one day my sourdough was quite active and I made his nut and seed loaf...
Bread blogger Barbara Elisi, a Roman baker living in Sweden, recently explored the meaning of companatico. From Latin "cum panis" (with bread) she explained that it comes from the same ethymology as compagno; friend. As in friend with whom...
It's always interesting to speak with James Lahey,protagonist of "no knead" bread and owner of New York's pizza restaurant, Sullivan Street Bakery. Recently, James and I connected on Facebook and he invited me down to watch him making some pizza at his Chelsea-based...
Not long ago on twitter, I met Italian baker Sara Ballerini, who now lives in Spain. Both Sara and I have a love for all things fermented. Since our first meeting, I've enjoyed Sara's support as a lover of great tidings from sour dough, baking, and...
The bread community reminds me of sour dough. From each inspired shared experience from a baker (the starter) a new baker is born. My interest in baking came from reading a few initial books. Something in that experience was powerful. In just the first few pages, I...
Feel free to follow us on social media for the latest news and more inspiration.