A recent New York Times article described an impressive get-together of nine Europe-based bakers — a kind of summit of baking innovators gathering in a picturesque location, the Loire Valley in France.
They were celebrating the publication of a new book, New European Baking, by Berlin-based American baker Laurel Kratochvila and the conclusion of her promotional tour.… Continue reading
A sleep-deprived baker who’s worked through a Thursday and well into Friday afternoon needs a Saturday morning! A luxurious lie-in, a delicious pour-over coffee and a slice of Happy Monk rye bread for breakfast!
It’s also a time to get caught up, a time for inspiration for the next week.
This Saturday morning, I got around to reading a New York Times article sent to me by an observant customer.… Continue reading
I don’t consider myself a professional baker by any means. I’ve never studied a baking program, never worked in a bakery. I’ve learned a few tricks from books, watched a few videos like everyone else. And I’ve learned a bit by doing. Making larger quantities of bread than just a couple of loaves at a time.… Continue reading