Column

Ever See an Artisan Plumber?

In this article, master baker Jeffrey Hamelman asks a big question: why do we label ourselves artisans?

It’s Not About the Recipe

The more I bake, the more I believe that instead of recipes, we need a strong understanding of the underlying processes — and a lot of experimentation.

How To Learn from Many Bakers

Learning from many bakers is a good way to get a wide understanding of the craft of bread making. There is a way we home bakers can get a similar education: books.

There Is No “Real Bread”

Great bread is more than a simple catch phrase: It’s bread made with love for the craft, using the best ingredients — and an expression of our memories.

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.

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