John Downes can be considered the father of the Australian sourdough bread movement. I was introduced to him by bakers Graham Prichard and Dan Lepard. Downes has published multiple articles and books, celebrating food and baking history, as well as culture. It’s an...
Dan Lepard's book, The Handmade Loaf, has been seminal in guiding me on everything from sour dough fermentation to shaping and baking all sorts of breads. Early when we launched Stir the Pots, I invited him for an interview. Dan was kind enough to oblige us. The...
Many years ago I had a chance to exchange labor for learning at Bouley Bakery. Fridays I would leave my regular job and then spend the next 10 hours working Bouley's graveyard shift baking bread. I can't remember the name of "the boulanger." What I...
Here's one of the marvelous spots from my visit to Montreal. Besides enjoying a great meal, I met former-CIA analyst and current MSNBC commentator Malcolm Nance, who was also enjoying its food. Great place I had visited previously and had to return. Someday maybe...
Among my few but favorite possessions are a series of baking books. They go back to my Culinary school days and include both pastry and bread baking books. The two bread books alone are packed with years worth of baking methods and techniques. When first purchased,...
St. Honore is the signature loaf I was gifted when at Pierre Ragot's boulangerie Maison St. Honore in Marseille. It's basically a campagne style bread, with wheat and rye. Going through some bread notes I found some that fit the character of St. Honore style,...
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