Author Archives: Barry W

About Barry W

Israel (formerly NJ) based sourdough baker and fermentation enthusiasts sharing his baking, fermenting, cooking, and brewing adventures on thebrewedpalate.com.

My Morning Aeropress Workflow: Paradox Coffee Roasters Purple Rain Organic

Posted on May 1, 2023 by Barry W

Since purchasing an Aeropress this past March it has become my go-to daily brewer. After watching a bunch of instructional videos, I quickly developed a recipe and work flow that worked well for every coffee that I had on my … Continue reading →

Posted in specialty coffee | Tagged Aeropress, Aeropress recipe, espresso style, Inverted Aeropress, morning coffee, specialty coffee | Leave a comment

Where I’ve been: First 3 months of sourdough baking in Israel

Posted on December 15, 2022 by Barry W

As some of my closer friends and fellow fermentation enthusiasts know, my family and I moved from New Jersey all the way to Israel this past September. Shortly after our arrival a revived my two sourdough starters (aka Randolph and … Continue reading →

Posted in Uncategorized | Tagged healthy gut, home baking, Sourdough Baking, Sourdough Bread, sourdough recipes, wild fermentation | Leave a comment

Meet the Baker Behind the Loaves Podcast: Daniel Leader of Bread Alone

Posted on December 2, 2021 by Barry W

Welcome back bakers! It’s been a while, almost nine months in fact, since I’ve conducted and posted an interview of a fellow baker. However, I’m proud to share that I’m back with an interview of the baker and author of … Continue reading →

Posted in Meet the Baker Behind the Loaves | Tagged Bread Alone, Daniel Leader, gluten sensitivity, living bread, Meet the Baker Behind the Loaves, Mockmill, seed bank, sourdough, Sourdough Baking, sourdough bread book, whole grain | Leave a comment

Heirloom Grain Terroir Experiment #2: Turkey Red Wheat

Posted on July 6, 2021 by Barry W

Premise: Since I started milling whole grains at home this past September, certain heirloom red wheat varieties have stood out to me in terms of their dough performance and flavor. In turn, upon the success of my previous baking experiment … Continue reading →

Posted in Sourdough Bread | Tagged baking collaboration, Barton Springs Mill, Breadtopia, Grains from the Plains, heirloom wheat, Melissa Johnson, Mockmill, Penner Farms, sourdough baking experiment, Turkey Red wheat | Leave a comment

HGTE #1: California Wheat

Posted on March 18, 2021 by Barry W

Premise: Since I started milling whole grains at home this past September, articles, videos, and podcast episodes about grain cultivation and baking with whole grains have been on my radar. In turn, after listening to a Sourdough Podcast episode featuring … Continue reading →

Posted in Sourdough Bread | Tagged baking collaboration, Breadtopia, california wheat, California Wheat Commission, Claudia Carter, heirloom wheat, Melissa Johnson, Mockmill, Patwin 515 HP wheat, sourdough baking experiment, Summit 515 wheat, WB 9229 wheat, wheat varietal comparison | 3 Comments

Meet the Baker Behind the Loaves: Claudia Carter of the California Wheat Commission

Posted on March 16, 2021 by Barry W

Greetings fellow bakers. I’d like to welcome you to my latest Meet the Baker Behind the Loaves series podcast interview. Beyond the inspirational quote that kicks off this podcast episode I’d like to share the following quote with you. “It … Continue reading →

Posted in Meet the Baker Behind the Loaves | Tagged california wheat, California Wheat Commission, Claudia Carter, einkorn, Fritz Durst, Full Belly Farm CSA, gluten intolerance, Grist and Toll, healthy school lunch program, organic farming, Sourdough Baking, triticale, UC Davis, whole grain | 1 Comment

Meet the Baker Behind the Loaves (podcast): Kevin and Laura Poss of Sunflower Acres & Grains from the Plains

Posted on March 10, 2021 by Barry W

Greeting fellow bakers, Barry from The Brewed Palate here. I’d like to welcome you to my latest Meet the Baker Behind the Loaves series podcast interview. Though I have interviewed a number of mill founders/owners, I recently realized that I … Continue reading →

Posted in Meet the Baker Behind the Loaves | Tagged Colorado farm, Colorado Grain Train, cultivating wheat, Family farm, harvesting wheat, heirloom grain, living bread, Scout 66, Sourdough Baking, Sourdough Bread, stone milling, Turkey Red wheat | Leave a comment

Meet the Baker Behind the Loaves (podcast): Keith Guisto of Central Milling

Posted on March 2, 2021 by Barry W

Greeting fellow bakers, Barry from The Brewed Palate here. I’d like to welcome you to my latest Meet the Baker Behind the Loaves series podcast interview (pause) From industry veterans to those who have only been baking since March 2020. … Continue reading →

Posted in Meet the Baker Behind the Loaves | Tagged Artisan Bakers Craft Plus flour, bakery consulting, bakery distribution, Central Milling, crop rotation, Keith Guisto, Keith Guisto Bakery Supply, malted flour, professional baking, Sourdough Baking, wheat farming | Leave a comment

Meet the Baker Behind the Loaves: Michael Hilburn of The Sourdough Podcast

Posted on February 16, 2021 by Barry W

When it comes to defining food and drink products that are produced with quality rather than quantity in mind, the term complexity is often used a way to describe depth of flavor. However, I feel that complexity can also describe … Continue reading →

Posted in Meet the Baker Behind the Loaves | Tagged Alchemy Bread, cottage bakery, cottage bakery tips, Eck Farms, Growing your own wheat, Michael Hilburn, Mission Bakehouse, Peter Reinhart, ROFCO, Sourdough Bread, The Perfect Loaf, The Sourdough Podcast, Yecora Rojo wheat | Leave a comment

Meet the Baker Behind the Loaves (podcast): Anomarel Ogen

Posted on February 9, 2021 by Barry W

Greeting fellow bakers, Barry from The Brewed Palate here. I’d like to welcome you to my latest Meet the Baker Behind the Loaves series podcast interview. Of the many ways that I’ve found inspirational fellow sourdough bakers to interview, getting … Continue reading →