Introduction In the world of artisan bread, the perfect baguette is a quest that many bakers pursue. If you’ve ever wondered how to tweak your baguette recipe for the perfect crust, crumb, and flavor, you’re in the right place. With a bit of computational thinking, we can break down the...
After a string of positive publicity and the conclusion of fourteen internships over three years, I can rightfully call myself the Fermentician.
At my first internship outside of Thuringia, I am introduced to the challenges of creating gluten-free products.
Through a friend of a friend with connections, I was able to snag an internship at the largest bakery yet. The experience surprised me.
I head back to a baking internship, this time lighting the oven on fire each morning, rather than relying on gas or electricity – going old school.
Having learned a bit about the world of pastries during my baker training, I was able to land a two week internship in that world.
