Great discussion of the bread-making process by award winning, erudite, and articulate baker Craig Ponsford. Craig is a past chairman of the board of the Bread Bakers Guild of America and won the French and Specialty Breads category in the 1996 Coupe du Monde de la Boulangerie in France, the win helping to energize the artisan bread movement in the USA. Craig is incredibly generous of spirit as I have luckily come to know over the last year.
[Tom McMahon was the founder of the BBGA]
CRAIG’S “OBSESSIVES” VIDEO at Chow: a beautifully straight-forward exposé of the craft
Craig just opened a new place in San Rafael CA. PONSFORD’S PLACE. It’s worth visiting the website, but if you’re in the area visit the bakery.
On the theme of community grains keep your eyes out for the Kneading Conference West in the state of Washington September 2011, where if plans go right I will be presenting on formulating barley flour into hand-crafted breads. This is a new extension of the well regarded Kneading Conference in Maine. The barely work is part of our push to reintroduce barley as a mainstream food. The major partner in this is our barley breeding program led by Pat Hayes.
Other proponents of barley as food can be found at…
Both sites have info and recipes to help make barley a part of your day.
Why would you. Well apart from great taste it’s good for you.