Tag Archives: fresh flour

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 →

Meet the Baker Behind the Loaves: Paul Lebeau of Wolfgang Mock Companies

Posted on August 26, 2020 by Barry W

Humility, integrity, and conviction…Three qualities that I feel are essential for living one’s life according to a mission statement and its ever evolving reach. While the word ‘passion’ gets used a lot when discussing one’s sense of ferver towards pursuing … Continue reading →

Posted in Meet the Baker Behind the Loaves, Sourdough Bread | Tagged Flour mill, fresh flour, freshly milled, grain mill, Granipain, In Defense of Food, Meet the Baker Behind the Loaves, Mockmill, natural fermentation, pan loaf, Paul Lebeau, whole food, whole grain, Wolfgang Mock | 3 Comments

Sourdough Baking Journal: Poolish loaf w/ home-ground spelt

Posted on July 23, 2020 by Barry W

Recipe: The inspiration behind this recipe came from Ken Forkish’s popular book entitled Flour Water Salt Yeast. Because I was getting my starters ready for bakes later in the week I decided to follow Ken’s ‘white bread with poolish’ recipe. Then … Continue reading →