BREAD Magazine creator and co-editor. Home baker. Insanely interested in everything.
First sourdough bread made with the help of the new #Mockmill 200. 80% freshly milled whole grain wheat flour, 20% white flour. Final proof in the fridge for 18 hours.
Woohoo! It’s here 🎉😊
This is what I love about bread: Yesterday, I forgot to do most of the folds on the dough (I actually even forgot I was making bread for a while :D), yet I ended up with this. 👍15% whole grain rye flour, 5% whole grain wheat flour, 10% whole grain spelt flour. 72% hydration, more or less.
Today. I had the chance to learn more about the state of heritage grains in Finland and meet inspiring people working with them. And to visit an experimental field. Thank you for the invitation, @annikamichelson!
Today, after a very nice trip to Vermont with @francois_thibeault and his family, I had a chance to try a Quebec classic: poutine.
After renting out an oven at pizza place after closing times, these two fine bakers are soon opening their permanent wood-fired bagel shop! I loved the enthusiasm and am cheering for @roverbagel! 🙌 #kneadingconference
At the wood fired clay oven workshop with Stu Silverstein, I got some tips for making my brick arch succeed. It was also amazing to see how quick it is to build one if you know what you're doing 👍#kneadingconference