An interview with Norwegian sourdough baker and bread-making book author Martin Fjeld from Ille Brød.
Author: Jarkko Laine
In a recent book, Peter Reinhart presents the idea of using flour made of sprouted wheat in bread making. We took the idea to the test and baked some bread.
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Get Issue 22
Issue 22’s feature section is all about growing grain to make bread: In this issue, we look into grain, farming, and what they mean to us as bakers in homes and artisanal bakeries. And of course, we bake bread.