Sam Fromartz in the Washington Post
Some of you may have missed the article in Tuesday's Washington Post by our own Sam Fromartz, "Wood Fired Baking with a Master in Vermont." Sam describes making pizza in a wood fired brick oven under the guidance of Jeffrey Hamelman at a King Arthur Master Class in Norwich, Vermont. Sign me up! The article includes a recipe for a skillet-baked yeast-free flatbread that has moved to the front of my list of things to try.