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,...
The latest issue of Bread Lines featured kaiser rolls. It led me to make a batch of "Buffalo NY classic Kimmel weck, using a yeasted sponge, mixed grain flour, and sourdough approach. A good rise and quick bake made for some lovely rolls. ...
After making this loaf today,I thought about writing a haiku about baking bread or something? But hell, you need a PHD for that! So instead I settled on a few snap shots of my bake today. This loaf is my take on the 1994 BBGA Bread Teams Pain au levain. I have been...
