Wild Fermentation
Le 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 June 2000)
Literacy is a bigger problem for our trade than we care to admit. I’m not talking about faultless grammar, or extraordinary vocabulary. Simply being able to read and write in a basic form. I regret the times I’ve berated an employee for not following written method, or seen instructions [...]
(from British Baker, first published June 2000)
Now my mother was a good cook. Don’t misunderstand me, but she had her own quirky way of rewriting a recipe. She’d look in the cupboard, see what needed to be used, and simply amend or even rewrite the recipe, perhaps like every good cook. The aim was a [...]
