We all need Young Masters

June 3rd, 2014 | Posted by greg in Daily life... - (2 Comments)

In a not so far past, beer was called “liquid bread”, the reason being that beer was a simple fermented cereal beverage, and it was never filtered, thus there was solid residue of the cereal left in the liquid, where the name liquid bread. And when I visited Young Masters Ales, a new start-up where Rohit and Ulrich … Read more

Gluten free straightforward

July 26th, 2013 | Posted by greg in Daily life... - (5 Comments)

I have to say that we are living in a rather abnormal period of bread or should I say food history on a more general scale; on one hand you have people like us trying to bake wholesome artisan bread using natural flour and sourdough, and on the other hand you have the Cronut, which … Read more

There was no option: While I was back home I had to bake bread in those century old wood ovens. Before flying to Switzerland, I asked my family to scan all the news around that topic to see if there was any baking going on while we were there and lucky us, the small village … Read more

At home, we have a few random plants of oats, wheat and rye growing around the house… it’s pretty, but more  than that, it reminds my family of the old days when they used to have entire fields of wheat and rye. Back then, it wasn’t made to be pretty but rather to make a … Read more

So you’ve got sourdough? For the purist, die-hard sourdough bakers out there, you may just follow the below guideline without the suspiciously dangerous 2 grams of industrial yeast… simply using the sourdough you’ve prepared in part II of the trilogy. For everyone else, you may chose to bake  with a little extra fresh yeast with … Read more

Sorry to keep you waiting so long after part I of the trilogy… it’s just that good bread takes time! Sadly not just five minutes a day…   I have seen quite a few baking books relating about no-knead, no-work, few-minutes-job breads… is that what bread baking has come to? Like everything else: fast and … Read more

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