LA Times Great Bread Article
Jan 13, 2011 | From the kitchen of Rose
Isn't it wonderful when a journalist who interviews you about bread is also a bread baker?! It's so sweet to be talking the same language and understood.
This article, by Amy Scattergood about the pleasures of rye bread, just appeared in the LA Times. Here's the link.
Note: pumpernickel flour is actually rye flour, aka rye meal, milled from the entire rye grain, so is the darkest of rye flours.
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Vicki B
01/23/2011 11:15 AM
Old world bread is amazing. This small bakery opened up in northern Calif and their bread is like nothing I've seen. http://www.backerback.com
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Jenn
01/13/2011 06:34 PM
Great article Rose. Thanks for sharing.
Nothing beats homemade bread (or homemade pizza for that matter!) I'm still a novice but even my so-so attempt is better than supermarket ones :).
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