When I was a child, my family ate bread at every meal. At breakfast we served ourselves toasted Thomas’ English Muffins. We took to school sandwiches we made for ourselves, generally on soft white bread that was delivered by our milkman. At dinner we were served a light rye and a dark rye from Silber’s […]

I am flying across the country to bake. Not a celebrity chef going to a James Beard Foundation fund-raising dinner, I am instead on my way to the San Francisco Baking Institute to select a bread-baking oven. We may learn in a couple of weeks that the electrical upgrades we must make to the little […]