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...
Head Baker at Grand Central Bakery in Seattle. Mel Darbyshire is a leader in the sourcing of local grains, helping bakers (and bakeries) shift off big-ag's commodity flour. Along the way, she has been generous with sharing her deep knowledge of everything around...
Letting Grain Teach You I’ve been milling grains at home for nearly twenty years, with results that range from quietly great to deeply humbling. Testing, repetition, and a lot of paying attention slowly improved my approach. This past year, I’ve been lucky to work...
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