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Baking with “barm” an old option for bread

When it comes to experimenting with unfamiliar ingredients, I’ve never been much of an incrementalist. Even if something is good on the first try, I move from there quite broadly to establish the ends of… 

To bake despite reasons not to

I’ve been baking bread. Not a shocker, coming from a guy who works at a bakery—one that specializes in bread—for the last 10 months, and who ran a restaurant magazine for the decade previous to…