Artisan Baking in Texas
My Wood Fired Baking Oven
Grow your own Sourdough starter and make the best bread ever.
It's time to bake.
We knead to relax.
list of links from bbga links away
Sourdough starter, sponge, poolish or biga promotes Umami
Organic flour, Identity retained flour (wheat), hand crafted, stoned ground..
The temptation of wheat or some weird facts about how Bread Kills (humor)
Ancient Egyptian Bread making
Acorns were good until
bread was found.
An oven whose door
does not shut does not bake its loaves.
Everyone is kneaded out of
the same dough but not baked in the same oven.
Family Peppernuts recipe.
Wheat Foods Council information center
The Artisan http://home.earthlink.net/~ggda/
Bread Baker's Guild of America http://www.bbga.org
Brick Oven Cooking http://avalonrecords.com/brickoven/
Slow Food http://www.slowfood.com
http://www.eatzis.com/ EatZi's Market & Bakery home page.
Grain Master Flour Mill from Love to Cook
Flaxseed read all about it
Baking Academy (Panasonic?)
How's your bread I. Q.? University of New Hampshire
BreadBeckers: A few words about wheat.
Thank you for reading and looking at these links. I hope you found some useful information. I want to thank the person/s who created these links/sites for the fine work they did, allowing the readers to learn about 'bread'.....Have a cool link or useful site about bread? Please send it to me and I will list it here. send to firstname.lastname@example.org
I am still looking for the best home flour mill so send me your suggestions (as to brand/value).
Mike Zakowski, a.k.a. the Baking Machine, is Kraftsmen’s head baker and wholesale manager. He is believed by many to be the best baker in Houston and plans to try out for the 2005 USA bread baking team, which will compete in Paris for the Coupe du Monde Boulangerie.
Mike graduated from Kendall College in Evanston, Illinois, and has several years of restaurant/bakery experience from establishments including the Everest in Chicago, Sweet Basil in Vail, Colorado, the Mansion at Turtle Creek in Dallas, and, for six years prior to opening Kraftsmen, EatZi’s in Dallas and Houston where he developed, grew, and managed the wholesale baking business. Mike brings tremendous energy, entrepreneurship, baking talent and management experience to Kraftsmen Baking.
Baking finalists to compete at RBA
The Bread Bakers Guild of America announced nine finalists in the competition for a spot on Bread Bakers Guild Team USA 2005, following competitions held last month at the San Francisco Baking Institute in California. The winners will travel to the national finals competition to be held March 20-22, 2004, at RBA's Marketplace in Orlando, Fla.
Candidates for Team USA 2005 and the categories they are competing in are:
Baguette and Specialty Bread: Brian Meunier, Maynard, Mass.; Jeffrey Yankellow, San Mateo, Calif.; and Mike Zakowski, Ventura, Calif.
Artistic Design: Lee Ann Adams, State College, Pa.; Sandra Burns, Providence, R.I.; William Leaman, Seattle, Wash.; and Zachary Stremlau, Bellows Falls, Vt.
Viennoiserie: Jory Downer, Wilmette, Ill.; and Michael Rhoads, Cambridge, Mass.
The competitive three-stage selection process is conducted by the Guild every three years to choose a team to represent the United States at the Coupe du Monde de la Boulangerie (World Cup of Baking) in Paris, France