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Milling Toward Ruchmehl
On closing the gap between a Komo mill, Grand Teton 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. There is a...
Two Roads To Pane Nero
Swiss Multigrain Meets Sicilian Heritage Flour Pane Nero di Castelvetrano is dark, dense, deeply flavored bread built around Sicily's ancient grains. It's also become a staple in my oven. I'm not alone. Ever since...
Joe Ortiz, The Village Baker
Le Boulangerie Moderne Ever since the pandemic began, I'd been trying to reach Joe Ortiz — the author of The Village Baker, one of the baking books on the crest of renewed artisanal bread baking at the time, for pros and serious home bakers. Then, almost...
Madelines-David Bedu
Madeleines from a Man Who Deserves More Credit French master baker David Bedu, based in Florence, Italy, is the creator of the Croissant Bicolor. I met him online, then visited him at the Mercato Centrale one summer. I was...
Pâte à couques
A Mouthful of Deliciousness I recently returned to a formula, one which I would translate from a previous translation given to me by one of my pastry instructors years ago while attending culinary school. It's worth sharing for several reasons, not least among them...
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