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.

Meet the Baker Behind the Loaves (podcast): Karl De Smedt, The Sourdough Librarian

When describing one’s desire to never stop learning about the art of sourdough bread baking terms like journey, adventure, and quest are often used. Each of them meaning something different to each individual baker based on how he or she … Continue reading

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Crusty Sourdough Discard Rolls Experiment: Reliable, Valid, and Delicious results

Admittedly, I have yet to decide where I stand on the definition of sourdough starter discard and creating opportunities where one would end up with it. However, in my quest to use my discard to learn more about both its … Continue reading

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Meet the Baker Behind the Loaves: Chef Matt Duffy

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

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

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

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

“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

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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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