Author Archives: Barry W

About Barry W

NJ (formerly NYC) based home brewer and fermented food enthusiast sharing his brewing, cooking, and baking adventures on thebrewedpalate.com.

Meet the Baker Behind the Loaves: Len Bussanich of River Valley Community Grains

A major theme or should I say mission of many of the inspirational individuals that I’ve interviewed in recent months is their dedication to restoring their state and region’s grainshed (grain economy). This week’s featured sourdough baking community member has … Continue reading

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First Impressions: My Mockmill 100 Professional home grain-mill

Background: The events leading up to receiving my Mockmill 100 Professional home grain-mill brought together my passion for learning as much as I can about every ingredient that I cook and bake with and my drive to meet and get … Continue reading

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Color Coded Corn Porridge Loaves: An exercise in sourdough recipe development

When getting started with sourdough baking finding a sourdough starter guide and beginner recipe to follow are often one’s first steps. However, anxious moments ensue when things don’t appear to be going as described and research shifts to troubleshooting articles, … Continue reading

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Meet The Baker Behind The Loaves: Sarah Owens of Ritual Fine Foods

While one of the primary reasons that I started this series was to tell each baker’s unique story through the lens of an interview comprised of personalized questions. I chose to ask every baker the following question. “Sourdough bread is … Continue reading

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TBP Feature: An Audio-Visual tour of Castle Valley Mill (Doylestown, PA)

While I’ve been homebrewing beer since 2009, I’ve yet to visit a malt house or interview a maltster. However, ever since dipping both feet into sourdough baking this past April, I’ve done increasingly more research on the cultivation and milling … Continue reading

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Meet the Baker Behind the Loaves: Mark and Fran Fischer of Castle Valley Mill

This past July I was three months into my sourdough baking journey and spending lots of time perusing social media and researching ingredients, recipes and techniques. It so happened that towards the end of the month, a cousin of mine … Continue reading

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Meet the Baker Behind the Loaves: Kevin Morse of Cairnspring Mills

Going beyond the grocery store shelf to find what makes up the foods we eat and where the ingredients that we cook and bake with come from, often leads to some eye opening discoveries. Taking one from goods defined by … Continue reading

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Meet the Baker Behind the Loaves: Hannah Dela Cruz of Make It Dough

Adapt, bake, and share. Three tasks that every baker, sourdough or not, completes each time he or she bakes. Adapting entails paying attention to things like the weather (or local climate), hydration limits of flour, time, and recipe constraints. Next, … Continue reading

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Meet the Baker Behind the Loaves: Living Bread Is…

So far the last question of every Meet the Baker Behind the Loaves series article has been “Sourdough bread is often called “living bread.” What do the terms “living bread” and “living food” mean to you? ” In this video … Continue reading

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Meet The Baker Behind the Loaves: Inna Surita-Emmons of The Flour Floozy

Epiphany (noun)- a sudden, intuitive perception of or insight into the reality or essential meaning of something, usually initiated by some simple, homely, or commonplace occurrence or experience. Appearance, texture, aroma, and flavor; sourdough bread has them all in abundance. … Continue reading

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