I just baked the last loaf of my 100 Loaves of Bread project. In addition to learning how to bake great bread, I learned a few things about myself and doing life projects. If you’re interested in a view of the project by the numbers, that can be found on my Analytics page. Slow Learning...

The dinner party the night before my friends’ CD release party was a blast. I spent the day baking four batches of bread and acting as sous chef for Jessica who created an incredible array of foods for about twenty five people. This is a bread blog, though, so I’m just going to...

I’m spending a few day’s with friends in Boulder, Colorado, at about 5,400 feet of altitude. Their band – Legitimate Front – is having a CD Release Party. I’ll be baking a lot of bread for a dinner party and have read up on the impact of the altitude on baking...

No new loaves for awhile because I was traveling in Europe. I didn’t ask my wife to feed my starter for me while I was gone, and I left with it already a week old. So this is what starter looks like after three weeks in the refrigerator: It’s very ugly. BUT, the odor was not so...

It’s early June and I’ve completed 50 of my 100 loaves of bread, so here’s the Halftime Recap of the game so far. I’m happy with my progress – I thought I’d be farther along in the varieties of breads that I’ve baked, but I’m much more confident with my skills than I thought I’d be...

During a trip into San Francisco I made my way over to Tartine Bakery, one of the best local bakeries. Chad Robertson and Elisabeth Prueitt are the co-owners, well known for their baking books “Tartine” and “Tartine Bread.” The bakery doesn’t have a sign out...

A favicon is the tiny icon you see on your browser’s tab and menu. They are generally very small (16×16 pixels). I created a new one based on Loaf 10 for this site. The size you’ll see looks like this: A larger version of my artwork looks like this: