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 February 2000) Sometimes I wonder whether all of the ego and macho posturing gets in the way of good baking. All of us have faced arrogance from some guys on the bakery floor when we’ve tried to implement a new system, especially when it veers away from the established routine. [...]
(from British Baker, first published February 2000) Have you noticed there is never a rush to be first with an idea in this business? There are a few that try to be second, trying to emulate the company that has done the ground breaking work. Even more strive to be third, once a sense of [...]
(From British Baker, first published February 2000) Every time I try to get bakers to use a naturally fermented sour starter, I hear the odd whine of how difficult they are to maintain. What cock and bull! Speak to bakers who use sour starters and they will tell you the reverse. Start and maintain a [...]
