Years ago, I heard about a Sicilian miller Filippo Drago 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...
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 -...
Amy Scherber has over spent three decades honing her expertise in baking, bread, and running a food business. I have followed her for years. In fact, as we published here, she was a genuine muse for me. Back when I had a bit more time on my hands, I volunteered...
John Downes can be considered the father of the Australian sourdough bread movement. I was introduced to him by bakers Graham Prichard and Dan Lepard. Downes has published multiple articles and books, celebrating food and baking history, as well as culture. It’s an...
Just purchased the new Brod & Taylor Home for sourdough which is to maintain your schedule and temperature for your sourdough. First efforts were tricky and the dough or maybe sourdough didn't quite get the difference of how I used to maintain my starter in the...
Reminded of my sister, who is Swiss and lives in Switzerland, I decided to bake something that would reflect her spirit, which is nourishing and beautiful. So I baked this sour-dough influenced loaf known as Canton of Glaronais....
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