Column

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

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.

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.

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.