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. ...
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....
You can't imagine my delight when looking over a party plan at work, I saw that a favorite group of musicians were scheduled to perform at my club. The Krockodiloes are a Harvard-based acapella group that travels around the world. I actually first heard them when I...
This past summer visiting my sister in Switzerland, trips around the country were highpoints. Ticino, for instance. An area on the Italian border, it's breathtaking. Seriously, words fail me. Same with photos. It's not just the vistas, it's the entire feeling of this...
Zopf is something between challah and brioche, main difference, it's less enriched or sweet, and it's from Switzerland. Sundays were the days we'd enjoy zopf at my sisters along with gipfeli (croissant). Generally it's a yeasted loaf and so I had the notion of making...
Pain Baloise (Baseler brot) comes from my sister's region of Switzerland. While visiting her a few summer's ago, I enjoyed a loaf baked by our friend Daniel. It's made with a half-white flour known as "Bise" Feeling nostalgic, I...
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