After years of professional baking and thousands of loaves, I wanted to take what I learned at the baker’s bench and make it useful for the home baker. The Bread Baker Starter Collection brings together four of my bread-baking classes and formulas in one collection. Learn the why behind the d

The harvest didn’t always end when the sun went down. Sometimes the moon lit the fields and the work carried on.

They once called it the fruit room. Today, it’s our pantry. You don’t need a huge space or a huge grocery budget to build useful food storage. Start with what your household actually eats, add a little at a time, group foods by type, keep an inventory, and rotate the oldest forward. A well-kept

Whole-grain bread behaves differently—and once you understand why, it becomes much easier to work with. In this beginner class from The Baker’s Bench, we work with Montana Hard Red Winter Wheat and learn how whole grains affect hydration, gluten development, fermentation, shaping, and the final

We have a new resident at Ten Thousand Loaves Farm. ❤️ Meet Ginger, our shaggy Highland cow—and apparently she has decided the entire farm belongs to her. From now on, Ginger may quietly appear in our farm posts. Sometimes she’ll be easy to find. Sometimes you might only see a nose, a horn, o

After 20 years as a professional baker and more than 10,000 loaves, I’m thinking about turning what I learned at the bakery into affordable digital classes for home bakers. ✨ Full digital classes — $5 ✨ Short mini-lessons — $1 Possible classes: 🥖 Beginner Bread 🍞 Artisan Breads 🌾 Sourdo

If your homemade rolls come out dense instead of soft and tender, the recipe may not be the problem. After years of professional baking, these are three of the first things I would look at: 1. Too much flour — Soft roll dough should feel soft and slightly tacky, not stiff. 2. Under-proofing

There was a time when herbs weren’t something tucked away in little bottles at the back of the cupboard. They grew outside the kitchen door, sat fresh in crocks of water, hung in bundles from the rafters, and were dried to carry the kitchen through winter. Sage went into poultry and stuffing.

When I first learned to preserve food, one of the most important lessons was understanding that the jar doesn’t determine the canning method—the food does. It comes down largely to acidity. High-acid foods can be safely processed in a boiling-water canner when you’re following a tested recipe

Salt was one of those ingredients I learned not to take for granted during my years in the bakery. It doesn’t simply make food salty. Salt strengthens bread dough, helps control fermentation, draws out moisture, improves browning, balances sweetness and can make the natural flavor of an ingredie

Today when I was in the garden picking zucchini, I could still hear the hum of the crickets and smell the straw from the barns. There’s something about late summer that stays with you—the garden is still giving, but you can feel the season beginning to change. So today, those zucchini are com