You know filo dough, right? The impossibly thin, impossibly delicate sheets of dough you must paint with melted butter and always keep covered with a damp cloth as you work? The stuff of feta triangles, spinakopita, baklava and other wonders of Mediterranean cuisine?
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Sweet Dough and Lamination with Whole Grains
This Grain Gathering (GG) 2016 workshop aimed to demystify the technique and formulation involved in creating whole-grain pastries that showcase the grain and stand out on their own.
It was taught jointly by Jeff Yankellow (who was a member of Bread Bakers Guild Team USA 2005, which won a gold medal at the Coupe du Monde de la Boulangerie,) and Jonathan Bethony (who until recently was baker-in-residence at The Bread Lab).
The Grain Gathering 2016
The Grain Gathering (GG) 2016 came and went like a whirlwind. A glorious one. Although I have been back home for a few days, my head is still spinning.
There has been a Grain Gathering every year in the West since 2011. Even though it was called the Kneading Conference West through 2013, for all intents and purposes this one was the sixth. The name was changed in 2014 to better reflect the fact that it attracts not only bakers (both professional and serious home bakers) but also seed breeders, farmers, millers, maltsters, brewers, distillers, and any other grain end user interested in the revival of local grain economies.
Meet the Baker: Alex Bettler
When I visited Alex last month in London, he was still operating his bakery, Today Bread, out of his home, the Brexit vote was two days away and everyone I met thought the Remain side would prevail. Today of course Brexit is a done deal and were I still in London I would be interviewing Alex at his bakery’s new abode in Walthamstow Central, a part of East London which, although only within 15-minute biking distance from his home in Clapton, was still a village a few years ago. The new premises is part of a community-oriented creative hub. A wide open space, it features a retail bakery and a café, which finally makes it possible for Alex to move away from the by-subscription-only business model he adopted when he first started.
Meet The Baker: Luc Poggio
This is a different kind of Meet the Baker story. One I wish I never had a chance to write and yet one that warms my heart. Full of sorrow and full of hope. Also, only a short one, hopefully an introduction to a more in-depth version next time I visit Paris. Let me go back in time and explain.
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