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...
Carlo Di Cristo is an Italian zoologist and neuroscientist who became fascinated with the world of wild yeast. The one-time professor left the halls of academia to become a full time baker of bread and pastry. His first entry was a blog he called The Soul Crumbs...
Poolish (or sponges) is made from equal parts flour and water, along with variable amount of either yeast or sourdough. Lately I've started using it for breads and pizza. It's worked particularly well for pizza. I took cues from Salvatore Kosta at Foorn. I...
The holidays led to spending a lot of time with lievito madre, the wonderful sourdough foundation of baking panettone. Refreshed and bathed to cleanse residual acidity, it demands three-hour feeds that are cycled in-between for double mixes. It comes with the need to...
