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: Chef Matt Duffy

Posted on December 22, 2020 by Barry W

Editing this week’s interview gave me a new appreciation for the steps that I’ve taken while pursuing my passions for cooking, baking, and brewing. Therefore, before introducing this week’s featured baker I’d like to share some hopefully relateable quotes about … Continue reading →

Meet the Baker Behind the Loaves: Jon and Amanda of Proof Bread

Posted on December 15, 2020 by Barry W

During a year when the world has been in a state of mental and physical upheaval, sourdough baking has become a therapeutic hobby and outlet for thousands of men and women all over the world. While the social media community … Continue reading →

Posted in Meet the Baker Behind the Loaves | Tagged baking local, cottage bakery, local market bread, Mesa Arizona bakery, naturally leveaned bread, Proof Bread, Proof Bread youtube, Sourdough Baking, sourdough croisants, sourdough scoring | Leave a comment

Meet the Baker Behind the Loaves (Podcast): Guy Frenkel of Céor Bread

Posted on December 8, 2020 by Barry W

“I found myself dreaming about bread” and in turn ” I(‘ve) spent years learning and digging into what at the time was very scattered and sometimes well protected knowledge and as a result my baking (has) improved and at some … Continue reading →

Posted in Meet the Baker Behind the Loaves | Tagged artisan bread, bread couture, Cast Your Bread, céor, ceor bread, food photography, Guy Frenkel, manufactory, Mockmill, natural fermentation, naturally leveaned bread, sourdough bakery, Sourdough Baking, Sourdough Bread, stone milling | 1 Comment

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

Posted on November 24, 2020 by Barry W

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 →

Posted in Meet the Baker Behind the Loaves | Tagged Amy Halloran, Dr. Elizabeth Dyck, hard red spring wheat, Len Bussanich, New Jersey grist mill, NJ grains, Northeast Grainshed Symposium, Northeast milling history, RIver Valley Community Grains, Ruthie's Farm, Sourdough Bread, The New Bread Basket | Leave a comment

First Impressions: My Mockmill 100 Professional home grain-mill

Posted on November 4, 2020 by Barry W

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 →

Posted in freshly milled, Sourdough Bread | Tagged 100% whole grain sourdough, Breadtopia, cornmeal, freshly miled flour, home grain mill, Mockmill, Mockmill 100 Professional, Mockmill review, naturally leveaned bread, whole food diet, whole grain | Leave a comment

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

Posted on October 29, 2020 by Barry W

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 →

Posted in Sourdough Bread | Tagged bread recipe, corn porridge, cornbread, cornmeal, heirloom corn, Khorasan, naturally levained, Sourdough Bread, Sourdough recipe, while grain, Yecora Rojo wheat | Leave a comment

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

Posted on October 27, 2020 by Barry W

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 →

Posted in Meet the Baker Behind the Loaves | Tagged ancient grains, cooking with seasonal ingredients, cottage bakery tips, gut microbiome, Heirloom, heirloom wheat, James Beard award winning author, living bread, Regenerative agriculture, Sarah C. Owens, Sarah Owens, sourdough book, Sourdough cookbook, sustainability, Toast and Jam | Leave a comment

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

Posted on October 22, 2020 by Barry W

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 →

Posted in Meet the Baker Behind the Loaves, Sourdough Bread | Tagged 18th century flour mill, Bucks County Pennsylvania, Castle Valley Mill, Einkorn flour, flour mill tour, heirloom corn, Mark Fischer, restored flour mill, stone ground flours, water powered mill | Leave a comment

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

Posted on October 20, 2020 by Barry W

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 →

Posted in Meet the Baker Behind the Loaves | Tagged 18th century flour mill, Castle Valley Mill, Deer Creek Malt House, Flour mill, Flour mill restoration, fresh flour, gluten intolerance, heirloom corn, heirloom wheat, living food, Sourdough Baking | Leave a comment

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

Posted on October 13, 2020 by Barry W

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 →