Some Frenchmen claim that bread is in decline in this nation that is known for treasured loaves. Apparently, French kids are as crazy as their American cousins for snacks like Doritos. But it's too easy to blame the young. Honestly, initially during my summer trip...
Kruste & Krume bakers Barbara van Melle and Simon Wöckl have a wonderful YouTube channel. Shot in their Viennese bakery (and spoken in German), their videos have had me wanting to attempt some of their bread formulas. Here's some of what I tried, Spelt. Emmer....
Martin Philip's life has been a rich journey; from working in finance to pursuing his passion for music. Today he is baking ambassador for King Arthur Bakery. I first saw Martin via bread baking videos on the company website. Then I found his book...
Scheduling a time to bake can be precarious as a working chef. There are just so many hours (actually I'd settle for a few more minutes) in a day. Late for work you mix a dough in the morning, but lack the fermenting time before heading out the door. Cold bulk...
Many years ago I had a chance to exchange labor for learning at Bouley Bakery. Fridays I would leave my regular job and then spend the next 10 hours working Bouley's graveyard shift baking bread. I can't remember the name of "the boulanger." What I...
Once again I returned to gluten free baking to maybe break the code of milled grains and legumes to finally understand its mysteries. First up a chick pea loaf with my rice levain which was buried in the back of my cold refrigerator in disuse for some time, after a...
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