For a while I’d been trying different ancient grains. This past week, I wanted to try an amazing formula using spelt and kamut benefit of the wonderful artisan miller/bread baker, Roland Feuillas. He’s located in France, in a place called Cucugnan near...
Above is a photo of a bread baked from a formula below, which I found on this Austrian bakery site. First efforts yielded something dry, perhaps from using too much whole grain spelt. The next batch, I split it in half with white spelt, and used a rye levain. Lacking...
No religion crosses my path save for the divinity of food, from cooking it to baking it to eating it. That said, with the holidays coming up I became interested in "Hot cross buns" and Anglo-Easter confection, to which I turned for baking clues everywhere...
About five years ago when visiting my sister in Switzerland, we traveled to the French Canton surrounding Lake Leman. There, my sister took me to a bread museum in Echallens, Switzerland’s bread basket. The museum features exhibitions of baker’s tools,...
Having some amazing smoked salmon from a place called Samaki, I got ambitious and decided to make some bagels. Thinking of my baking buddy Mick Hartley, who would wince if I used commercial yeast, I made a straight dough with just a poolish and a twist, a bagel minus...
