But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey—all that without having to get up to bake in the middle of the night.” —Michel Suas, founder of the San Francisco Baking Institute and author of Advanced ...
One in France, another was at a bakery, Fleckensteins, in Mokena, run by two master bakers. After that, I went to Alinea. It happened to be the very beginning, Grant (Achatz) was testing food at Nick Kokonas’ house and I didn’t understand what I was looking at, but it was on...