Tasty Stories about Bread

The printed word is a wonderful platform for sharing thoughts
and insights about the glorious world of baking.
I hope you enjoy my stories.

The Art of Dough Management

Balance your dough batch size to your mixer’s capacity.

For the most consistent gluten development in your doughs, find the “sweet spot” for your mixer’s capacity. This professional skill applies to all mixers, from humble tabletop models to 100 Kg floor mixers. Here’s the story, from PMQ Pizza.

Parlez-vous Boulangerie?

Do you speak the language of Bread?

I was invited by a culinary tourism company to lead a tasting tour of the top bakeries, pastry shops, and chocolate shops in Paris. Go behind the scenes with me and learn how to tell a good baguette from the impostors! Here’s my exclusive story for Bonjour Paris Magazine.

Rice Middlins Bread Baking Challenge

Rice porridge bread was THE most popular bread in the country between 1840 and 1890. Craft bakers want to update the classic for today’s consumers? Michael Kalanty conducts a tasting seminar with breads from 13 of the very best American artisans and teaches the reader how to evaluate and better enjoy any bread. Originally published in Breadlines by The BreadBakers Guild of America.

San Francisco Sourdough:
Classic & Modern

Planning a Bread Trek on your next visit to the City by the Bay?
Here are some hip bakeries to add to your list, plus the backstory on how the Bay Area became linked with the culture of the wild yeast breads.

Originally published in Bakery Global Magazine