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 October 2000) I must confess that I flinch at the term ‘consultant’. Possibly it’s some white male guilt peeking through, embarrassed at not doing what might be called a proper job. I mean, what would my dad say. Poncing around in my denim jacket, making what must seem like vague, [...]
(from British Baker, first published October 2000) There are only two categories of bakers. The first are scratch bakers, those of us who take flour, water, salt and yeast, and take pleasure from the bread we create. The second are now to be know as sniff bakers, whose profit is from the aroma those part [...]
