I was really quite excited about (the holes of) nothing!

By far, in my opinion, the best Ciabatta recipe out there.

I am currently enrolled in college for Baking and Pastry Arts in Ontario, Canada and I am very interested in furthering my knowledge in the bread field, specifically Artisan bread baking. However, I am unsure as to where to turn next. After I receive my degree from college I do not know of any place to continue learning about this field. How did you start? Any advice and tips would be greatly appreciated.  Thank you

My favorite bread changes as often as a teenager changes boyfriends. Here's this week's:

Dan Lepard's Walnut bread. It has yeast and leaven both; what makes it wonderful is the paste of

ground walnuts, honey and butter that infuses the dough with walnut flavor and a hint of purple.

After seeing the beautiful breads Meedo and Zainaba have made, I'd like to try them myself.   Does anyone have suggestions as to where I might be able to get rose water, especially in the Midwest? 

I've thought about making my own, but I don't have roses, and have read that using store bought roses may not be safe because of pesticides. 

Any ideas will be greatly appreciated!

Colleen 

After years of making baguettes with almost every type of AP unbleached white flour commercially available, I decided that bringing type 55 flour to the US would be the only way to solve the famed baguette debate. I researched flour suppliers and found one from Turkey. If you have ever been to Turkey, you know how good their bread is. In fact, their standard loaf is much like the bâtard and many mills in Turkey supply flour to France, including the one I have sourced for my flour.

Hello Fraternity of the Floured Counter

Looking for a dairy free recipe for homemade grissini - preferablly wholegrain.  Made in the true artisan way - each one hand formed into a long thin stick.  I want to server these standing upright in a tall glass as part of a cheese and antipasta spread I'm doing for Easter?  Can anyone help? 

This past Sunday I made enough dough to make four loaves of  bread using Daniel Leader recipe for San Francisco Sour dough.