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Baker's Classroom

Start Baking Better Bread

In our Baker’s Classroom we share what we’ve learned. Our goal is to offer not only baking tools, but also learning resources, to our broad community of bakers. We’ll tell you about things we’ve tried — many that have worked, and some that haven’t. Explore Baking Techniques, the Ingredient Directory and our Baker’s Glossary.

We receive a lot of questions about how to bakie better bread! Follow along with our step-by-step instructions and videos, and learn along with expert bakers Jim Challenger and James Beard Award winner Greg Wade.

As a daily baker, Jim Challenger is constantly discovering and evaluating new ingredients to bring to his bread. The Ingredient Directory is our place for learning about all the elements that we can bring to our collective baking.

And what is the difference between a hard white spring wheat and a hard red spring wheat anyway?

Bakers lay claim to a lot of good words: Banneton, Biga, Blowout, Boulot, Brotform. And these are just a few. Here’s where we go deep into the ABCs.

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