Cut, Paste, Bake: Learning Filove from a Baker Who Wouldn't Give Me an Interview The first time I asked Roberta Pezzella for an interview, she turned me down. As she put it, her English wasn't good enough to do the conversation justice. I understood. I also didn't let...
A $60 Loaf, a Gifted Bag of Idaho Rye, and the Austrian Bread that should be more common September 2026 It started as a spreadsheet problem. I had a scaling calculator, a gift of rye berries from the wonderful Idaho-based regenerative family farmers...
Back at School: Chasing the Perfect Campagne Baguette There's a particular kind of baguette I've been chasing for years. Namely it's a campagne baguette: rustic, dark-crusted, open-crumbed, with a flavor that's earthy and fragrant. So when my job gifted me with a few...
The Extreme Loaf, Revisited Crumb of Extreme It's August again, and I keep circling back to the summer I ended up elbow-deep in dough inside a shipping container in San Sebastián. Here's the story. It starts with Dan Lepard. I'd known Dan from his blog for years...
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. ...
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...
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