August 14, 2018

We've been diving deep into the sourdough around here... so many nuances of flavor, texture, crust and crumb.  This morning I toasted, buttered, and thoughtfully savored four pieces of our '3 Flour Sourdough' loaf. Yes, I was hungry, but I also wanted to experience it...

July 27, 2018

"Are your breads sourdough?"

"What is a Levain?"

"Do you use a wild yeast starter?"

"I prefer the boule bread to sourdough"

"What does natural culture mean on your list of ingredients?"

Hello, we need to talk.

Since I started making and purveying breads it has become clear t...

March 23, 2018

Breaducation!  We share our love of baking bread through classes, workshops and community events (and sharing good bread, too) The most gratifying part of leading bread classes is seeing the results. At the close of our bread class, students carefully nestle their rise...

February 22, 2018

These days it takes a region- -rather than a village-- to produce honest loaves of natural, nutrient-dense, flavorful bread. Attendees at our workshop (The Baker & The Farmer; A Winter's Tale of the Journey of Bread 2/11/18) were taken on every step of that journey fro...

January 21, 2018

I am a Flour Ambassador. There are many of us, bakers, farmers. millers, eaters, who have taken The Flour Ambassador Pledge created by one of my heroines, Amy Halloran. It was during a workshop with Amy Halloran and baker Stefan Senders at the 2015 PASA (PA sustainable...

January 6, 2018

...so much community involved in providing people with sustenance that the physical baking part is not the most important...

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...so much community involved in providing people with sustenance that the physical baking part is not the most important...

Bread Rises at the Hearth of Community

January 6, 2018

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