Just 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...

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...

I 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...

The 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...

Hi 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...

"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...

About three months ago a friend sent me a great article referencing a gluten free recipe from the ever-delicious Tartine bakery in San...

Say that ten times fast! These three properties of the whole grain are essential as a trio, and without the whole seed intact, many...

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...

Tis 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...

So 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...

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...