Bringing My Magazine into Print
Time flies: I just noticed my most recent blog post so far here on The Fresh Loaf was published almost exactly a year ago! Many times, I have thought of writing something, but the work on my magazine Bread and the requests from my kids have taken all the time. Maybe it's all about priorities, or maybe I'm just not very good at keeping too many balls in the air at once.
Anyway, today I have something to share, so I thought it's time to stop the silence and write another post.
As you may know, roughly two years ago, I started my digital magazine, Bread, with the intention of creating something useful for the baking community. It has been a great adventure: I have had the privilege of interviewing and featuring many great bakers, some of them from the community here at The Fresh Loaf, others from other parts of the baking world. I have learned a lot about bread and publishing. My readers have found inspiration and information in the magazine's articles.
But as I always like to keep adding the pressure and improving on what I have achieved so far, I have now set up a new goal for 2014: to turn BREAD into a printed magazine.
If that sounds interesting, check out my crowdfunding / pre-sale campaign on the crowdfunding site Indiegogo .
The photo for this post is from my most recent bake. It's a sourdough bread made with 50% bread flour and 50% Swiss Dark Flour from Shipton Mill -- and with a generous sprinkle of toasted and soaked walnuts. Delicious for a rainy and cold autumn day like today.
This time, I posted the recipe  on Shipton Mill's web site.