Bread site springs back to life

Do nothing bread

I have a website dedicated to my bread-baking efforts, but I've never seen the point of posting every time I bake a bread that I've baked many times before. So it can seem a bit abandoned, between new breads. Today, though, I wrote about a new approach that worked wonderfully well for me this past w...

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Vicarious joy

I cannot remember when I started following Bonnie Ohara's Instagram feed or what originally led me there, but I was thrilled for her when she announced that she had been asked to write a book. I was even more thrilled a little while ago to discover that the book -- Bread Baking for Beginners: The Essential Guide to Baking Kneaded Breads, No-Knead Breads, and Enriched Breads -- had become a runaway success.

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How great Canadian wheat ruined industrial bread

The cheaper the flour, the more profitable the bread

On this morning's walk, during which I was going over this article in my mind, my podcast player threw up the latest episode of The Food Programme from the BBC, about bread. Or rather, about Nathan Myhrvold and Modernist Bread. What a great episode it was, a marvellous example of how to showcase...

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It could have started a couple of days ago, but really, who has 12 days to celebrate, even something as wonderful as Fornacalia? In an effort to move things along I've started mixing up a batch of posts to culminate on 16 February with what I hope will be a massive tribute by and to bread bakers e...

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Enough about bread?

It really is rather satisfying to receive this kind of validation:

Too often I found myself wishing that Jeremy Cherfas had been picked up to give the subject a proper 10+ episode treatment. I suspect he’d have done a more interesting in-depth bunch of interviews and managed to weave a more coherent story out of the whole. Alas, twas never thus.

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