Bread Basics from a European Guru
What it takes to make some really good dough.
Tagged: baker
Six Months – Lessons Learned
It has been six months that I have lived abroad. A recount of the culture shocks, self-discoveries, and accomplishments made so far.
The Same Old Bread and Rolls to Sell
The fermenting opportunities continue to percolate, but some other doors may also be opening.
Learning When to Simply Agree
The work of a baker is hard and unending; and it’s best not to diminish that fact…
Making Dough Abroad – Becoming a Baker
Kicking off my fermentation education with time spent at a local, traditional, German bakery.
Ich bin ein Amerikaner
A pastry honoring the Americans, or maybe just a call out to a compound of nitrogen and hydrogen with the formula NH3…
