Many years ago, I trailed Amy Scherber at her bakery. I remember the nights clearly, from baking and shaping loaves of bread to bagging them. Spending so much time bending over to make bread twists, I pulled muscles. That time left memories that still inspire me...
I've been amazed by step-by-step bread baking using "low inoculation," a long fermentation baking technique detailed here. The process is user-friendly for a hectic work schedule, as the timing allows you to avoid concerns like fast loaf...
Recently I had a request for a small batch of buns for sandwiches.These hybridized mini buns are soft, and quite delicious,and as I wasn’t familiar with the recipe I’d never tried the formula, I wasn’t certain of the results, voila it’s a...
Here is my latest “do nothing loaf,” an adaption from the Bourke Street Bakery book. Since trying this no-knead method, I’ve started converting old formula’s, changing my hectic schedule for longer and slower inoculation process with good...
My friend and bread guru Mick Hartley once showed me a method to convert from yeast to wild yeast. Here is a file I found from many years back that I think is a good share for budding bakers. Dear Jeremy, You’re being a lazy boy. I’ve done that at least...
