My latest project was ciabatta, the slipper bread of the eighties. My take was its popularity came in response to answer to the fashion of the era, French baguettes. With stronger flour, more water that gave bigger alveoli to the baked dough, it seemed a good idea for combining with multiple fillings for a panini.
Tivoli Bread is one of my prized baking books, a treasure trove of beautiful photographs and precise recipes. I decided to ask its author, Michael James, to share his stories and thoughts on baking and cooking on Stir the Pots. He was kind enough to oblige. We did an interview online via texting.
How did you become a chef?
What I enjoyed most at school was sport and cooking, and I didn’t have the talent to be a football player so my Dad who was a chef got me a job in a big 5 star hotel in London. And that was the start of my career a country kid in a big intimidating hotel :).
What was the reason you switched from chef to baker?
Mostly because I would stay behind and help out after service or I was just keen to keep learning and know everything about food, I was in a 2 star Michelin restaurant in London and I did the petit four and bread section then went back into cooking so it grabbed me and a young age. It was an evolution from cook to pasty chef then baker.
In the restaurant I worked they either made bread or in implemented a sourdough bread product as I believe everything should be made in house.
How has bread craft shaped your skills?
I guess with bread you need goof intuition and be able to be intuitive helps a lot. No days are the same, flour changes, the humidity, ambient temp, the baker and the environment. And the more I know about bread the more I realize I got to learn from growing to fermentation. It’s endless…
How do you think hospitality field will recover or change due to the pandemic?
It’s hard we are in a lockdown again… I hope we are use and support local farmers and producers more, support artisan small businesses. More appreciation from the consumers that what these people do is amazing and should be celebrated. And by not going to cheap and nasty fast food places that cost the earth… literally.
How hard or easy was it to write books?
To be honest it’s extremely hard.. Book 1 was whilst writing a book whilst looking after a small child and running a small bakery in Melbourne. Stress levels are high. It’s was like doing service in a 2 star restaurant again. All day for months. Feeling anxious, nervous and trying to get everything precise and correct.
Book 2 was also challenging, singed match 2020, manuscript delivered in December 2020, written in a pandemic whilst homeschooling and trying to be positive doing the writing whilst being locked up. And was written in less than a year. The photo shoot was the day after a hard lockdown that went on for months…that was fun. It had to be :). So someday I would like to do a book where the timeline is less stressful:)
Was owning a small independent bakery all that it turned out to be?
Yes it was amazing and challenging.
Dealing with local farmers and local producers was great, making a change. And asking questions. There was no local butter sheets for pasty when we started then I asked around and Naomi at king valley (now closed) and Ben at St David Dairy produced excellent sheets afterwards year and all the trials. So that was very rewarding, now there are at least 3/4 more dairy’s making the most butter sheets locally.
We had the best customers and got to know most of them, and to this day still see them around Melbourne.
But staff was always a difficult; like have 20 extra children and being the boss of course it all comes back to you. And they love to whine and complain more these days…
Having the Freedom to do what you want to do and use all that experience from cooking to baking over the years was a dream come true and In hindsight we did a lot in a very small space. Big range and big numbers. It became overwhelming at times especially after Chad Robertson came for a week then the cook came out after.
Next time it will be less is more look at it.
With a good open bakery …
What are some of your favorite grains?
In Australia we don’t have a broad range just yet, but that is changing again by talking to farmers and having our gatherings like grainz this can happen here in Australia. In Australia mine is the spelt from Burrum biodynamics.
I love the øland wheat hopefully more in Australia soon ;)
Oh and anything to do with the population/landrace wheat’s that’s the way forward to grow for the environment and with the environment. Natural biodiversity is key.
Where does your baking inspiration come from?
Oh good question…initially it was Dan Lepard I was a broke cook going to the big posh stores in London like Selfridges and Harrods and I would read Dan’s book on my break, then I got Chads Tartine book like so many others and that inspired me further. Now I get inspired from bakers like Blair at Elmore or Jim at Back door Bread. Mostly books and Instagram. Being inspired then use what’s around you and make it your own.
How well trained are workers in the baking industry today?
I find not very. Usually have to un-train them and show them how I do it to be honest. And with Covid a huge shortage of any baker’s now. I like career changers. They are a blank canvas and can be shown my way. I usually don’t hire career bakers from large bakeries. I want consistency and quality.
Do you think bread should be served warm or reheated in restaurants?
Just warm. As long as it’s well made from local flour and made on the day it will be good.
Please don’t reheat.
Does in house baking in restaurants hurt the industry, or is it worth the effort?
Worth the effort I did it they all should. Chefs are jumping on the baking bandwagon now since Covid and think the Press thinks are great. Usually it’s average. But at least they have a Go and can appreciate the process and everyday skills involved and respect the baker more. They complain as soon as it’s a cm out or not big enough when they buy it wholesale from bakeries. So for them to make sourdough and see the differences every day is good…
Why don’t people make more baked savory dishes?
Oh I hope they do now with All Day Baking …
It’s a culmination of my cooking and baking background. And a lot of what we did at Tivoli road Bakery. And I saw a big gap in the market for a savory baking book. So hopefully that will change;).
Do you feel like a pioneer using whole grains like in your rye puff pastry?
Um. No I like rye a lot it’s under used here
Adding some in gives you more flavor more diversity and more challenges. I did it as after visiting the USA and meeting Dr.Stephen Jones at the grain gathering in WA. I was totally inspired to use a variety of grain and keep it whole.
What trends are you interested in baking?
None …just use what’s around you, keep it local and use more of the grain:)
I don’t want to see or eat a tri color croissant :(
Did you panic or have flour shortages during lock downs?
No I didn’t panic. Just got flour from my local bakers friends.
Then kept on testing for the book and baking for locals :)
I’ve been scutinizing your Instagram account and found so many baker hero’s I like. Who’s a new baker you admire?
Yes I have so many hero’s :) from Dan in the beginning to Chad, Justin Gellaty, Blair at Elmore. Bonnie OHara at Alchemy bread. And of course my friend Ian at apiece.
New or newish …probably … Kim at small food in Nottingham UK. Or Matthew Jones in California. Is exceptional baker.
What do you prefer; Wheat, rye or what other grains?
Depends on what’s it’s for. For bread, I prefer good local well farmed wheat.
I like the older varieties they have more flavor. Again that is happening more and more here now, I go to uk or USA. And they have so many varieties of wheat’s and populations wheat’s it always such a joy to work with and most importantly taste.
Occasionally rye again I like to use in pastry for flavor and complexity
And love the spelt we get here in oz .
My favorite was a 100% spelt loaf we freshly milled.
Is baking a younger person’s profession?
I don’t think so.. It’s definitely tough, physically demanding on the body. I believe the older you get you have to work smarter not harder. And also with everything look after the body good diet , exercise regularly like gym , yoga and Pilates really help for longevity, and with that using equipment that helps with the heavy lifting like loaders, water meters, mixers that dump dough etc..
I’m at Red Beard bakery helping out it’s a physically demanding bakery and the heat from the old wood scotch oven is intense. So I’m mindful like with playing sport to stretch and go for walk and Covid permitting go to the gym or Pilates it makes such a difference especially when you get over your mid 30s..
As knives are a chefs tools and sensory by nature, what is a bakers tool box?
A good bakery and baker for me it's Mostly your own hands :)
A dough cutter preferably wood handled and a good stainless steel shaft to hold the razor I have one from France my friend sent me and is always with me that’s about it.
Should crumb be wide open or even?
Kinda even sized and irregular, nothing too big other wise where’s the butter or jam going to go?.
Will you write another book?
Yes Hopefully In the future, maybe just one more, if All Day Baking does well then potentially a follow up to it like all sweet/Pastry.
But not yet. So fingers crossed:)
THE END
Two summers ago I met Pierre Ragot at his boulangerie in Marseille. I'd heard of him through our common friend Thierry Delabre. While I tried to speak some French, he joked about my lack of linguistic skill, simultaneously sharing his plans to open more places in Marseille and inviting me to come work with him. "Avec le pain y’a pas besoin de beaucoup parler!" Well, I have not yet had that opportunity but he did agree to come talk with us at Stir the Pots.
How did you become a baker?
When I was fourteen, coming back from an evening with friends, we stopped to eat pastries in the bakery in my neighborhood in Courbevoie, I felt enchanted by the place, the smells, the gestures. .. since then the passion was born.
What prompted you to leave Paris for Marseille?
It was the meeting with Lisa (wife) that prompted me to come down to live in Marseille, a choice that I do not regret because here I feel good.
How has the pandemic changed your profession?
It didn't change my profession at all, we had more work that's all.
Who is Thierry Delabre to you?
My master, My friend, My brother.
What was the Bro method?
Bro was the genesis of a project that Thierry had, The Training Project.
What has changed in your business?
Fermentations, (Ancient) grains
With Thierry, we took two years to set up an ideal fermentation and sourdough to achieve the bread of our dreams.
How did the idea of milling at the bakery come about?
The project was born from the desire to always improve our work, and the fact of working in extra fresh grinding will allow us to further raise the quality level of our products, because in extra fresh grinding you have all the quintessence of the flour. (minerals, vitamins ...
In addition, by working with this mill we will work directly with the farmer, which is magic.
Is the tradition of bread changing in France?
Yes, the bread tradition takes a different turn and it is much better thanks to Thomas and Thierry. Organic, sourdough, local.
Firm sourdough or liquid, do you use both or which do you prefer?
I use hard sourdough. I prefer the hard sourdough for the crust it gives, and its extra softness.
Which cereal do you like the most?
My favorite wheat is the bearded of Roussillon from Henri de Pazzis and the population of fleur de Berry wheat.
What makes good bread?
Who makes good bread? Thierry delabre.
Are baking methods changing and depending on who or what?
Yes the baking methods are very important, as important as the kneading methods
Why do you think people were more interested in baking during lockdown?
People were interested in baking during lockdown because they were pissed off at home!
Are you planning to write a book on bread?
Yes I plan to write a book on bread very soon..
Who inspires you?
The only two people who inspire me are Poilâne and Delabre.
How does one obtain the CAP if you live abroad or if you do not speak French fluently?
Getting the course in France without speaking French, it will have to happen at Thomas Teffri-Chambelland… EIDB
What bread do you eat the most?
The bread I eat the most is the le barbu de Rouissilon.
THE END
I'm a coffee junkie. I own an espresso machine, a Bialetti moka pot, and now a Vietnamese Phin filter. I always remembered seeing these Phin filters while visiting my favorite pho place on Chinatown's Baxter street. But for whatever reason I had never actually tried Vietnamese coffee. My wife recently suggested we try iced coffee with condensed milk, which inspired me to try this Phin filter. Boom, it's a new vice.
I met Ugo Perret-gallix on Bro @BreadRevolutionorganization on Facebook, what inspired me was his bread, but also that he's a chef de cuisine too. On top of being a fantastic baker he also is working in Japan in a top end Tokyo restaurant, Esquisse. I decided to try some of his formulas first. Then I invited him to share his story here on Stir the Pots. And he obliged.
How did you become a cook?
As a child, I always liked to eat. I was always greedy and I did not like school ....
Did you start baking bread before or during your current job?
I started baking at the age of 15 after apprenticeship with Chef Thierry Marx in Pauillac (Médoc).
First meeting with the bakery, the restaurant bread was prepared by a professional baker.
How did you become interested in working in Japan?
My wife is Japanese, we met in France in a restaurant, she is also a cook.
Do you think that French artists of the past were influenced by Japanese art? Likewise, as a chef like you, are you influenced by his food in the same way?
Japanese culture is a very deep and complex culture at the same time but there are a lot of similarities with the French culture we like the same things, drinking, eating, art ect.
Was it difficult to train or work in Japan?
Not particularly, but the Japanese have a rather particular relationship to work so it is not given to everyone to be able to work there.
What professional and cultural differences have you experienced?
The food here obviously have eat rice three times a day it was complicated at first.
What does “Bastard of his race” mean and is it also protected by copyright?
This is a name that I gave to my bastards in tribute to my mentor Thierry Delabre who liked to identify them in this way when he saw one. But a bastard of his race belongs to everyone who comes out of the oven.
How did the bakery at Esquisse come about?
In Japan for two months (April 2020 / May 2020), Esquisse was closed for due to the Corona virus so I found myself doing nothing with my days which was impossible for me, so I started baking.
Can you describe the kind of cuisine Esquisse serves?
Cuisine between France and Japan a cuisine of intention and delicacy carried by an artist Lionel Beccat.
How did you meet Thierry Delabre?
Via the social network. A phone call is all it takes to start a teacher-student relationship.
Have you tried making more Asian or Japanese style breads like Shokupan or Anpan?
No because for me it is not bread as I understand it!
What types of dishes did you grow up eating in your region of France?
I come from the Drôme hills bordering with Isère and Vercors so Dauphinoise cuisine rocked my childhood.
How long is your stay in Japan?
I have been in Japan for six years.
Do you want to open a restaurant?
I don't think so, but a bakery yes !!
How has the pandemic affected restaurants and hotel businesses?
We were rather spared here there was no real containment like in France or the United States.
What's your favorite dish?
French cuisine: gratin dauphinois and my mom's leg of lamb. So far as Japanese cuisine, my wife's hometown Kurume (Kyushu) ramen.
What type of flour do you mainly use, wheat, or rye?
Wheat, rye, large spelled, kamut, chestnut.
How do you reconcile your responsibilities as a chef and a baker?
For me it's the same thing I work in the kitchen from morning to night, baking extra bread.
What are the differences between the art of baking bread and the art of cooking?
The same demands and the same attention, each bread is different every day.
Like fish or meat.
THE END
I'm addicted to this grain. Or obsessed. Whatever, it's worth an addiction by anyone who loves bread. With various names in the world, enkir, piccolo farro, petite épautre, it's known as one the worlds first domesticated plants. It has multiple nutritious benefits, including higher protein than modern wheat varieties.
Transformed into a flour, einkorn is something I try to perfect. It does present challenges, both in demanding mixing as well as long fermentation. Recently I decided to incorporate it within a formula using a firm sourdough and an overall hydration in final dough of approximately 80-percent. Feeling lazy, I went for my mechanical mixer rather than toiling through hand mixing, then some folds amid a four-hour bulk fermentation. I then shaped and retarded it for a bit more then twelve-hours, till finally baking it, wading through the last of a late-June global heat wave. And though the it seemed a bit flattened, the color of the crust was golden and the crumb was evenly opened crumb with a wonderful taste and texture.
I first noticed Pip Agnew on The Fresh Loaf blog he maintained for several years.Filled with details, photo's of his home baked breads to his entry into the ranks of professional baker. Inspired by his wonderful looking loaves, I absorbed and observed his milling, shaping, fermentation methods and ideas. When I finally asked him for an interview, he suddenly fell out of view for a couple of years, but recently he's reappeared and is baking again, he kindly filled in my interview questions to share his story here on Stir the pots
How did you become a bread necromancer?
My fascination in bread was an extension of a developing interest in food and exercise in my twenties. I was reading a lot of cooking blogs and had done a short stint as a dishy in a small café which was near a gym I frequented. It was on of the food blogs that I first came across the NY times article of Jim Laheys no-knead bread. It must have been close to when it was first published in the mid 2000s and I had no idea what I was doing when I started baking in a tiny stainless steel saucepan. I just kept baking and experimenting with the process. I can still clearly remember the first loaf I ever made. Its lodged in my brain because we really didn’t take photos of our food back then 😊
A local bakery had also started selling sourdough which was a completely unknown term to me and it wasn’t until I read a fantastic book by Gay Bilson called ‘Plenty’ where she romantically described the process of fermenting yogurt and her sourdough bread that I had to learn more about this mystery. This led me To Richard Bertinet and his book ‘Crust’ and by this stage I was well down the rabbit hole.
Around the same time I started frequenting the Freshloaf website (which I would later start a blog on in 2011) and it became my baking instructor. I would backward engineer as many formulas as I could to try and understand all the variables and why formulas were built the way they were and the frustration of formulas not giving the important details.
After reading a lot of blogs on the freshloaf and also the Farine MC I knew I had to purchase a mill and start milling my own flour and that’s what spurred me to start sharing what I was doing on the blog. The blog sort of just happened in its own organic way and the photography was just an extension of that. I was lucky enough that that blog opened lots of doors and opportunities for me. I should also give a big shout out to a tiny woodfired bakery that no longer exits called ‘Chalala’ that was operated a few hours from where I was living. I would occasionally travel up there for a weekend and help with the market bake in their Alan Scott oven and then sell at the markets. Anytime a I smell a woodfire I am transported back there. And now hear I am - I have travelled a path from Hobbyist to Amateur to somewhat professional and now back as a home-baker again.
The small bakeries I worked in were all learning experiences. Some were setup from scratch with just me in a kitchen and others were larger teams and I would be looking after bread in a wider Patisserie business. Some were woodfired, some were deck oven others were wheel in ovens. Each had their own methods and processes. In amongst that I switched from the blog to IG and started posting.
Describe what you think when you're baking?
It’s usually a juggle. Whether I was baking professionally or at home it’s always a balance of elements, time and ingredients … probably the schedule and fitting everything into a plan. The schedule whether in the bakery in the home kitchen is always top of mind … make sure the dough is made correctly to fit the schedule.
You’ve change recently from your first efforts in baking, where is your oven today?
In my kitchen and my front courtyard. I have a small woodfired oven in the courtyard and small electric oven in the kitchen. The challenger breadware has made baking at home a lot of fun as well. The woodfired oven takes time and I really only use it when I have a nice sunny weekend with nothing else planned.
How’s life changed for you since jumping from home baker to professional?
Well, since I have actually jumped from home baker to professional and back to home baker I would say I am getting a lot more sleep. To be frank the night shift and lack of sleep killed the love of bread for me for a long time. My mental health plummeted, and I was not in a good place for a long time. Mental health is not something I see being discussed much in terms of the night shift and long hard hours being done in bakeries around the world. It was hard on my family. It was hard on the people I worked for. I have heard it said that baking is a young person’s profession. I think there is something to that … especially once you start to add family life into the mix. So for the past 5 years I am back working as a graphic designer and have found a way to bring bread back into my life, let go of the resentment and disappointment and keep it for what it is – a way to feed my family and friends.
Baking great bread at home is way harder than in a bakery. I am not talking about the hours, sleep or physicality. I am talking about having a tangible loaf of bread in your hand at the end. Bakery mixers, batch sizes and professional ovens make a consistent product much, much easier. The opportunity to shape hundreds of loaves to adjust daily – you just become so attuned to it. I take my hat off to all the home bakers out there pushing to reach that same level of quality.
Is there a bread baking underground in Australia?
I am a bit too far removed from the bread world nowadays to honestly say. I have seen sourdough being talked about a lot more as a hobby since COVID arrived on our shores. It’s pretty mainstream nowadays and sourdough bread seems to be available in all the major centers (and even rural) and even the large supermarkets all carry what appears to be genuine sourdough.
Both you and Ian Lowe caught my attention for being so clearly yeast infected, and for influencing us baking Instagram junkies. How’s that feel, being the “dudes?"
It was just fun at the time and it felt like a growing community of likeminded bakers. Being an influencer or making money from Instagram was never an intention or motive for me. I like to make bread and I like to take photos … they two just came together. I think if I was running my own business, I would have approached IG in a very different manner.
For a while you worked with wood burning oven at one of your previous bakeries, and now your back to conventional deck ovens, plus and minuses?
For consistency and volume a deck oven anytime … for the sheer romanticism and physicality a woodfired oven. The idea of a small wood-oven for friends and family small market baking seems like a nice retirement plan or side hustle one day 😊.
What inspires you through hard hours? Is it aesthetic, physical, or what makes bread so passionate?
Both of those, plus the reward of a tangible and nutritious product at the end of a shift. I have never really been pastry focused as I have enjoyed the simplicity and non-fussiness of bread. The opportunity to improve and adapt daily. There were lots of reasons I enjoyed the work and I am grateful for the opportunities I had but I think that where I was in my life with a family and small children it was not the right choice for me or them.
Are you solely using sourdough?
Mostly, but also enjoy making and eating well-fermented yeasted bread.
Are you the quiet baker?
Yessir!
Ian Lowe to me is a total revelation and inspiration, I first heard of him from his defunct blog through you. How are you either different or alike?
Differences? I was probably more concerned with aesthetic than Ian. I had also never really worked in professional kitchens so was a completely green in that environment while Ian had worked in kitchens his whole career. Ian probably says maybe a thousand more words per hour than me. Ian’s scientific, historical and cultural knowledge of bread is staggering. In comparison I am an intuitive baker with a much, much, much narrower field of understanding of any of these things.
Same? I think we were both interested in all sorts of breads. We were not driven by trends but more interested in making the most flavorsome bread we could.
If you could, describe your thought process in considering sources to create your own signature bread? I know the fig and anise is one you like, likewise I love the anise flavor.
It was always driven by flour or grains that were available to me. I love simple breads with simple and clear additions. Was not a fan of adding additions that couldn’t be easily perceived ie porridges. I enjoy the classics like Walnut bread, Fig bread or sesame. Breads that had a flavor profile you could recognize instantly and then I would try and match it to the sort of dough that would match the meal that loaf would be generally eaten at. I usually just made what I enjoyed eating.
When I was home milling we were eating a lot of wholegrain breads. I do enjoy them, but if I am honest, I enjoy a lighter and slightly whiter loaf. Whether it is just sifted wholewheat or a ratio of wholegrains ie the classic campagne.
I probably spend more time tinkering with starter feeding routines and flour mixes than I do with additions to dough.
Do you prefer breads with or without add-ins?
Without … keep it simple 😊
What’s your bread you prefer making?
Changes all the time but at the moment I am quite obsessed with making direct method high extraction sourdoughs with folds to develop and then just cut and encouche. No shaping. Let the bread make itself.
Do you eat bread a lot?
Every day … and probably too much. Through the my darker days, no I hated it … stopped eating it altogether and I couldn’t find bread that I enjoyed eating
.
Do you think the traditional “Old school “ baking in Oz is evolving because of you new and young bakers like yourself influenced from other places and other bakers, worldwide?
Mmm … The marketing side of it is? Cashing in on the terms?
Do you ever wish you could go to other lands and see and taste different breads?
I do, I think bread always tastes better when you are on holidays 😊… but I also think the ‘use what’s around you’ philosophy is strong with me I really want to make and eat the bread from where I live. COVID has reinforced this for me. There are so many amazing bakeries, farmers and millers in Australia that I would love to explore these first before traveling afar.
What do you like to do when you don’t bake?
Spend time with our family and newly arrived Cavoodle puppy Pretzel. We live by the bay at Wellington Point in Brisbane so daily walks by the water and try and photograph as many beautiful sunsets and sunrises as possible.
I have lots of hobbies and obsessions. Let’s see, music is a big one. Playing piano, learning turn of the century banjo playing on my great grandfathers banjo (there are some videos on YouTube … lol) … I was also taking viola lessons for a year or so. There have also been many other hobbies over the years ... I like to learn things I think … keep the hands busy.
Who inspires you?
Bakers who quietly and simply do their own thing. I am thinking of the Dave Millers, Gerard Rubaud (rip) and Roland Feuillas. I do see the irony in the fact that I am an IG wannabe baker posting and sharing content out to the world. In life I would say music is my biggest inspiration - I am always listening or playing music. IG has been another way of connecting to people through music.
Books that inspire you?
I am actually thinking of doing posts on IG of breads from books that have influenced me the most. The books by Maggie Glezer, Jim Lahey, Chad Robertson are my long term favorites.
Are you considering your own bakery?
Not really in the foreseeable future. The micro bakeries seem to be more of a viable thing, but I would only ever want to do it for fun or as a side hustle on my own. The intention behind it is more important for me nowadays. It would need to work for me … not the other way around.
END
It's the beginning of summer, time for a favorite sweet bread for the masses. Looking at my files, I found Pane Cioccolato (chocolate bread) a formula from Nancy Silverton's La Brea book.This last bit of leftover dough was turned into two batards. Proofed fully, they were scarified, baked and brushed with a simple syrup giving them a beautiful shine. And though I thought this could be too sweet, I ended up with something easily served with cheese, something like a Talleggio or Gorgonzola.
My father lived in Germany, and both me and my brother spent time visiting him. I also was stationed there as Private Shapiro, soldier in this nation's army. Anyway, weekends off from military duty, me and my brother would ride 20 kilometers from my father's village to Wangen, home to Fidelisbäck, a restaurant known for its infamous Leberkäse meatloaf that were served with amazing bread. Those were wonderful rides and meals. This summer, I have fine tuned my efforts to recreate the bread selections, including seelen, laugenback, and bier stangerl. It's been fun, recreating that wonderful feeling of family, riding through Germany, and enjoying their wonderful breads.
Below is a recipe worth sharing from Facebook's Bro Members Group, the love child of Thierry Delabre. This recipe is from Ugo Perret-gallix a Chef de Cuisine and baker working in Tokyo, someone who has made me a fan. This particular formula caught my attention as it used flours I already had at home. I tried to stay as close to the method's description and was happy with the results.
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