Wild FermentationLe Pain – l’envers du décorArtisan Baking Across AmericaSmall cakes – From Fondant Fancies to FlorentinesThe Bread BuildersOpening up the crumbCrisp, golden, light, salty & oilyA baguette by any other name……Bake class: cookie cravings
Australia: Melbourne: bakeries
(from British Baker, first published January 2000) Tell me about organic bread. Any difference in taste? Well, no. Does it last longer? Not really. Then what’s so special about it? Well, it’s organic. So what does the word ‘organic’ mean? Simply, that the ingredients used are free from any pesticides, and their harvest and milling [...]
(from British Baker, first published January 2000) I get calls from students and young bakers thinking of opening a small craft bakery on their local high street, and before too long I’m digging through files, giving them the names of small artisanal equipment manufacturers, independent mills, God knows, any contact that might help them make [...]
