maryparrlacNov 1, 20145 min readZen and the Art of BakingJust this past week my husband turned to me after eating a slice of my spelt toast and said, "Nice work, Baker." I smiled, as I always do...
maryparrlacSep 28, 20143 min readBREAD Talk: Nan Kohler of Grist & TollBoy oh boy, I have been waiting for this interview for quite some time! Waiting with anticipation because Grist & Toll happens to be...
maryparrlacAug 7, 20143 min readBaking and BreakingHi Folks! This past week I had the fortunate opportunity to go to Josey Baker's book signing at one of my favorite places, Grist &...
maryparrlacJul 2, 20143 min readCottage Food License: Churning Dreams into Bread Reality It was a typical weekend day, and I needed my flour for the week. So I drove on over to see my friend Nan at Grist & Toll. This...
maryparrlacMay 28, 20147 min readBREAD Talk: Michael O'Malley and MOMOI asked a great baker turned teacher of mine if I might interview him for my blog. I am simply fascinated with the work he is doing. I...
maryparrlacMay 1, 20142 min readA More Scientific Look at BreadThe more I bake, the more I realize that each loaf has a personality unto it's own and no two loaves are alike. No matter what the...
maryparrlacApr 3, 20146 min readThe 101 on Baking BreadHi Everyone! So over the last month many of you have been asking for my basic bread recipe. And I must be honest and say, I get it...
maryparrlacMar 13, 20144 min readIt's Like Shakespeare for the Breadmaker"A baker's true skill lies in the way he or she manages fermentation. This is the soul of bread making." Oh, how I read these words with...
maryparrlacFeb 27, 20143 min readGrist and Toll: Where Have You Been All My Life?About three months ago a friend sent me a great article referencing a gluten free recipe from the ever-delicious Tartine bakery in San...
maryparrlacFeb 3, 20142 min readThe Bran, The Germ, The EndospermSay that ten times fast! These three properties of the whole grain are essential as a trio, and without the whole seed intact, many...
maryparrlacJan 10, 20142 min readA little bit of honesty and Fermentation JOY!A LITTLE NOTE: Lately I have begun telling people about this blog. Which surprises me. It hasn't been easy for me. I get...
maryparrlacDec 26, 20132 min readJanuary is National Wheat Bread Month!Hi Everyone! In just a few days, we will begin celebrating our entrance into 2014! I imagine the next year to be full of wonderful...
maryparrlacDec 17, 20133 min readDo You Believe in Bread Miracles?It's almost Christmas. And it is around this time that I am continuously reminded of what I am most grateful for. And beyond the...
maryparrlacDec 4, 20132 min readRecipe Share -- Persimmon BreadTis the season for my friend Lia's persimmon tree, filled to the brim with hundreds of persimmon in need of a home...or a few dozen...
maryparrlacNov 17, 20132 min readBread Revolution In a moment, I am going to ask you to close your eyes. But first, I ask for you to read this. I have an idea. What if we started a...
maryparrlacNov 10, 20133 min readWild Wild YeastSo after all of this research, I decided that I just need to jump in and try to raise my own wild yeast. And in the end, that really is...
maryparrlacNov 2, 20133 min readWhole Grain Farro: What Is It Exactly? All of this talk about what shenanigans have been added to our bread just becomes the opposite of positive in my mind. So, I figured I...
maryparrlacOct 27, 20134 min readTackling the Bromine ConundrumSo what is this Bromine stuff anyway? Well, we can start off by looking at the Halide column of the periodic table of elements. Bromine,...
maryparrlacOct 18, 20131 min readGlory Glory Breadalleluia! Never thought I would be into bread again. Ever. For three years I didn't touch the stuff, swore off of it, anytime I ate it, I would...
