With some time off from work, I took a class offered by the Bread Bakers Guild of America. Taught by Craig Ponsford, the class was focused on whole grain baking. It was conducted on Zoom and brought in 16 other students, from beginner to more advanced bakers. For me,...
While waiting on a technician to fix my ovens keyboard pad, I’ve been reduced to using my mini toaster oven in the mean time. Not too many successes, but being deprived a loaf a day is a drag. And when finally the technician did show and had the wrong part...
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...
Shopping at the local Irish butcher, I have always looked over their selection of breads. They're interesting; brown soda styled, farl, two or three loaves attached in a tin loaf shape with a darker crust on top. Batch bread. I never bought any but really was keen...
I recently purchased one of the books from EIDB’s Thomas Teffri-Chambelland. It inspired some fantastic loaves. Best of all, his coaching has led me to make sure my levain is fed daily and my oven is my proofer, too! My work place baking has me feeling a lot...
