@breadwright.bsky.social
Maker
New Curio today. A nice big miche and some words about being a baker in the digital age.
03.04.2025 23:57 — 👍 10 🔁 0 💬 0 📌 0Such a gorgeous loaf! Wow!
03.04.2025 02:54 — 👍 0 🔁 0 💬 1 📌 0
Bomboloni. Curio this week. 🤎💣🤎💣🤎
15.03.2025 00:04 — 👍 9 🔁 0 💬 0 📌 0
Discard baguette?
Pinch of yeast, tired starter, room temp baguette?
It’s very possible—good, even.
Recipe up on the Curio.
Game tomorrow or no game, I wrote a GIANT PRETZEL that you should make. There’s a short essay, too.
sassafrascurio.substack.com/p/giant-pret...
Midwinter blues. A new pain de mie recipe is up on my *free* substack.
06.02.2025 11:39 — 👍 16 🔁 0 💬 0 📌 0Best food writing I’ve read in a while. WOW
05.02.2025 12:49 — 👍 2 🔁 0 💬 0 📌 0Wine bottles are very handy! 👍🏻👍🏻👍🏻
30.01.2025 12:47 — 👍 1 🔁 0 💬 2 📌 0Beauties! 🙏🏼🙏🏼🙏🏼
29.01.2025 23:19 — 👍 1 🔁 0 💬 1 📌 0Fermentation rate is definitely a driver for strength. 👍🏻👍🏻 The trick is, how much?
27.01.2025 18:26 — 👍 1 🔁 0 💬 0 📌 0Nice! Those bags look full size! Great breads. 👍🏻
26.01.2025 16:51 — 👍 1 🔁 0 💬 1 📌 0
More wallpaper going up. An essay from a series that I did on an old bicycle, cold calling homes and making things in my native Ozarks.
Also. A recipe for some spicy cheez-its.
sassafrascurio.substack.com/p/evening-in...
Love those. 🧡🧡🧡
25.01.2025 20:58 — 👍 1 🔁 0 💬 0 📌 0
Putting up some wallpaper of things I like. My newsletter went out this week with a recipe and process for an orange-infused laminated brioche cruffin.
25.01.2025 20:02 — 👍 44 🔁 4 💬 4 📌 0Thanks, friend. ❤️❤️❤️
25.01.2025 13:15 — 👍 1 🔁 0 💬 1 📌 0Hey folks, Martin here, hoping for a platform with better values. I make things, bread mostly, but sometimes pastry or music. Substack for my newsletter: sassafrascurio.substack.com
25.01.2025 13:15 — 👍 91 🔁 5 💬 7 📌 1
