Wood-fired, wild-yeasted, whole grain
Jeffrey Hamelman has a problem with artisan bakers.
The legendary American baker and author, writing in the Bread Bakers Guild newsletter, thinks there’s nothing wrong with just being a baker.
The increasing use of the term “artisan,” he says, is a ploy that “elevates bakers’ importance while at the same time separating them from other woefully “non-artisan” bakers.… Continue reading
For days, I’d been keeping an eye on the weather forecasts.
An arctic outflow was making its way south, they said, bringing lower than seasonal temperatures. And that, combined with windy conditions, could produce wind chills of up to -20ºF. Snow was expected in coastal locations.… Continue reading
I hope all is well and that you are thriving as best you can be in these strange times.… Continue reading
It’s time to hang up the baker’s peel for 2020!
After the last bake, Sunday, Dec. 20, I’ll be off until the week of Feb. 7! My chance to rest and recharge.
Time for long sleeps, reading, writing, testing new recipes, and thinking about new ways to make the business run better.… Continue reading
When the rain pours down as it is doing just now, it’s easy to see the world as a dull, unfavourable place. If it lasts for more than a few days, life itself becomes dreary, muted.
I grew up in Vancouver. Those long winter stretches of grey skies and constant rain were not fun, admittedly. The shooshing of traffic over slick roads, the mucky lawns, and torrents of water, pouring through the gutters, dripping off trees.… Continue reading