Wood-fired, wild-yeasted, whole grain
The old Transilvania Bakery in Vancouver had an almost cartoonish exterior. Its stained cedar planking stood out on the block of stores along its West Broadway location. Transilvania Peasant Bread was spelled out in roughly sawn wood letters nailed above its front window.… Continue reading
There’s a poem that comes to mind, usually unbidden. I can be doing something completely mundane, and suddenly, there it is. And as I intone the words to myself, I get goosebumps.
The poem is “Bahnhofstrasse” by James Joyce, better known as the author of the great novel, Ulysses.… Continue reading
Mon Dieu! More accolades for the humble French baguette!
In 2022, the baguette was granted world heritage status, making it onto UNESCO’s “intangible cultural heritage” list, despite rising costs, closures of small regional bakeries, and other indignities suffered by the noble French loaf.
This year, the baguette joins the ranks of other French icons (Edith Piaf, the Eiffel Tower, Tour de France, par example) and is honoured with its own postage stamp!… Continue reading
Odin, the great Norse God, is often portrayed in art with two ravens perched on his shoulders. Huginn and Muninn, they were called. Odin had given them the ability to speak, so they flew around the world each day, returned in the evening, and told Odin what they saw.… Continue reading
One of my true heroes in the bread world is a retired baker named Jeffrey Hamelman. He was a professional baker for nearly 50 years and a competitor in international baking competitions. His book Bread: A Baker’s Book of Techniques and Recipes (initially published in 2004) has won awards and become the standard text on North American bread and baking.… Continue reading