Chilly weather, orange-haired terror in the White House, and now I'm heading into the New Years with an acidified un-refreshed sourdough. Kind of caps the year, no? Truth is I did get a few days off from work to kick back and bake. And I've come to a fairly profound realization for 2018. Ready? Don't just care for your fellow human beings, care for your levain! Here's to a loving, kind (or just tasty) 2018!
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
I can't deny being a little obsessive about "getting it right," at least with baking. Take my pursuit of a perfect...
I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and...
Recently I made what author/baker Martin Philip calls "jiffy baguette." It's a classic yeasted baguette, something...
0 Comments