Invited to a New Year’s Eve party, and told to bring something to eat, no hesitation: breads. Left to right, they are black pepper rye from Dan Lepard, 50% durum:manitoba sourdough, and peanut chilli, a new one from Dan Lepard.

Absolutely no hesitation in making this the first post of 2011 e...

A lot of my loaves are raised with natural leavens, rather than store-bought yeast.

There’s a lot one could say about natural yeasts, wild yeasts, sourdough starters, levain, leaven, what have you. I'm not going to say much. You can read elsewhere about how a good natural leaven is a symbiotic m...

I don't really miss it, and yet ...

Consider butter.

It’s fair to say that I was an early and enthusiastic adopter of Jim Lahey’s no-knead bread, hymning its pleasures a week or so after the original article appeared in the New York Times. It is also fair to say that since I re-applied myself to serious bread-baking, which I suppose was about three...

True job satisfaction, according to Dan Pink, comes from autonomy, mastery and purpose according, and I agree. In search of satisfaction, I therefore set out to do something I’d never done before. Bake bagels for brunch.