Connecting people through #bread. New issue out now: https://teapawt.net/t.co/yyOvuqO7iv
Joined February 2015
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In BREAD Magazine Issue #23 (forthcoming), Francisco Migoya tells about Modernist Bread's thorough experimentation with autolyse. Read about autolyse in this free DIVERSITY issue. shop.bread-magazine.com/brea…
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Get a 50% discount throughout the store! Complete your collection of BREAD Magazine issues and keep improving your breadmaking skills! shop.bread-magazine.com/?cou…
86 / Milling, sourdough, and a few words about print magazines - mailchi.mp/bread-magazine/86…
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Issue 22 is coming soon! If you'd like to also see it in print, check out our preorder campaign: bread-magazine.com/go/issue-…
80 / Our next issue is not far! (...and did you know where the Chorleywood process came from?) - mailchi.mp/bread-magazine/80…
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76 / Interview with Eliisa Kuusela, the origins of bread, and more - mailchi.mp/bread-magazine/76…
67 / Interview with Eric Sorensen from Clumsy Crow Baking - mailchi.mp/bread-magazine/67…
Long in the making, this interview with Martin from @illebrod is finally live on our website! We hope it'll get you excited to bake more good bread!
bread-magazine.com/illebrod-…
53 / If you have an oven, there's no reason why you can't bake your own bread - mailchi.mp/bread-magazine/53…
BREAD Magazine retweeted
On #NationalSandwichDay remember the microorganisms responsible for making your sandwich delicious! #SciComm #FoodScience #Sandwich #Yum
BREAD Magazine retweeted
My latest for the King Arthur Flour blog: Creative bread scoring techniques | blog.kingarthurflour.com/201…
BREAD Magazine retweeted
Ken's Artisan Bakery has an opening for f/t bread baker. 3am shift x 5 days. Email me [email protected]
A novel for sourdough-loving software engineers, or sourdough people with a thing for tech? Exciting either way. 🤓 amazon.com/gp/aw/d/B0725QBS4…
