Les Saidel
Baking with artificial intelligence: Is AI a superior baker than humanity?
Bagels: How boiled bread became an iconic food worldwide
Shavuot: Making bread out of milk and honey
The secret to successful Passover baking: It's all in the flour
Without gluten, it is very difficult to bake high-quality bread, but it is possible to bake high-quality cakes and cookies.
The Russia-Ukraine War will cause a yeast shortage. Solution: Sourdough
I do not have a solution for the wheat crisis, except perhaps baking with alternative grains, but I do have a solution for the upcoming yeast shortage.
Tuscany matzot for Passover
Matzah is regarded as “poor man’s bread,” symbolic of our slavery in Egypt, and the lack of flavor emphasizes this.
On Tu Bishvat, the new year of trees, try some new bread
Just as with life, baking bread can be a reminder that you are only partially in control – however much you want to feel otherwise.
In the grain: Festive food of routine
The Jewish year is filled with festivals, each with its own customary, hallmark food - here is a recipe for country bread.
How to be a better baker through understanding heat transfer
Anyone who studied basic physics in high school will remember that there are three forms of heat transfer.
Can baking bread teach us about society?
Most people do not regard bakers as philosophers but the principles of baking bread teach us much about building a viable, stable and moral society.
In the grain: Know your fiber
What makes it unique in the food pyramid (proteins, carbohydrates, fats, etc.) is that the human body cannot digest fiber without outside help.
Top 10 bread baking tips
Bread is not meant to be eaten alone. Nothing beats breaking bread (not slicing it) with friends or family.
Looking at the whole picture - from planting to eating
They say we all have wisdom in hindsight after we have experienced the process from its inception to its culmination.
