Unless this is your first visit here, you probably know what a big fan I am of the San Francisco Baking Institute, where pros and bread geeks like me go to become better bakers.
Now you can hear my friend Jeremy Shapiro’s interview with Michel Suas, SFBI’s founder and artisan baking luminary, on Jeremy’s blog, Stir the Pots.
Go listen! (And while you’re there, check out Jeremy’s other interviews with bakers, chefs, and other stars of the food world.)
Thanks Susan for the inspiration, the scrabble game and making sense of my awful spreadsheets!
Lazy baker!(that’s me.)
Fascinating stuff. We have yet to get into bread making at school (I’m a culinary school student) but I am really looking forward to it. It’s a kind of magic, isn’t it?
Cheers!
Great link. I wonder if you could perhaps concoct a video of the improved mix for a lean dough, just to get an idea of speed and gluten development, what it’s supposed to look like for a long fermentation.