Last summer, my buddy Filippo Drago gifted me with bags of Bio Antichi Ricetta Flour. Having used most of it, I used the last bit to make lievito madre (sourdough). The results included nice tight crumb, as well as of a volcanic crust which made me think of Mount...
Even though I’ve attended many inspiring classes with great bakers and chefs, I never thought of myself as ever becoming a teacher, myself. But recently my friend Daniele (from Gustiamo) asked if I could help her put to use a piece of Italian levain that she had...
I first was introduced to baker Ben Rogers by Vincent Talleu. The two of them had baked together in England. Since then I have enjoyed the fantastic videos of this talented former cook who now focuses all his passion on bread. I’m happy to interview him here for...
Often used for sweet breads (like Panettone), here's a technique I had seen Beesham Soogrim try. And more recently, baking writer Sam Fromartz brought it up. You place a firm sourdough in a container of water. Once risen, it is ready to use. It's known as a...
I met baker Louis Lamour through Facebook’s “Universal Bread” page. He has an interesting background, coming to the food world after first spending years in finance. Watching his baking videos, I tried them with great success, and decided to to...
