As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel. This time, the whole family was visiting us in our city. Years ago, she took me on a rainy morning through a farm field and dark woods to an ancient...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can’t get enough of, especially when served with butter, ham, and a cold beer. During my time in Germany, they were a staple found in kiosks and beer halls. On my recent trip to...
From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as Clandestino Panadero, this is a baker who left his mark on many bakers and launched a movement called Bro Bread Revolution. I regularly return to his...
I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and photographs of his home baked breads, it followed his journey from the beginnings into the ranks of professional baker. Inspired by his wonderful looking...
Perfecting home-baked breads is deceptively elusive. It takes time to get the art, not to mention the science. And while social media offer oceans of bread baking photos and formulas, even at their most simple they can be tough to replicate when baked in your own...
