My mind navigates toward bread. Whether biking city streets, traveling New York's subways, or walking our wonderful avenues and less wonderful boulevards, my mind inevitably brings me back to bread. Baking it, savoring it, chewing it. The web is particularly inspiring...
My wife asked me to make sandwiches for the 12 members of her choir group. Calculating the requirements, I quickly added up the possibilities while shopping. I went for ham and cheese, but then questions arose between the bread I'd bake; focaccia or ciabatta....
It's always one of my dreams to enjoy real world meetings with people whom we have interviewed on our blog. Last week surfing Instagram, I noticed that bread baker Fulvio Marino was visiting New York City. Among his reasons for visiting NYC was to give demonstrations...
White pan sandwich loaf are the quintessential American breads. From starting as high intensity factory-whipped doughs all the way to arriving in plastic bags to your table, it's a wonder how it's done. In France, such breads are called "pain de mie." In England,...
Photo credit:Joel Blevins of WoodenBarn Media. Sonya Hundal is a baker and writer who specializes in wood-fired goods. Owner of Greenfield Bakers, a small bakery the rural English town of Friskney in the county of Lincolnshire. I met Sonya when we were both part of a...
My efforts at making a Provencal rendition of a Roscon de Reyes or kings cake to celebrate the epiphany ironically fell on the historically important day of January 6th, it was confusing. At least this last effort was a good result to diminish the grey haze of...
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