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Bread baked slowly, eaten quickly.

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Autumn baking in Kanazawa: working with local chestnutsChestnuts in Ishikawa Prefecture start coming in from late September, and the…

2026-09-08

How we make focaccia from sourdough, not commercial yeastFocaccia made with commercial yeast is fine. It is soft, it is oily, it is…

2026-08-12

Why cold fermentation makes better sourdough breadMost sourdough guides tell you to proof your dough at room temperature until…

2026-07-30

News & Announcements

Keeping a sourdough starter alive through a Japanese summerA Japanese summer is not kind to sourdough starters. From late July through…

2026-06-26

How to store artisan bread in Japan's humid climateStoring bread in Japan is genuinely harder than in drier climates. The…

2026-05-22

What makes Hokuriku wheat flour different for bread bakingMost bread flour sold in Japan is blended from imported wheat, primarily from…

2026-04-19

How to score a sourdough batard without tearing the crustScoring is the last thing you do before the loaf goes into the oven, and it is…

2026-03-06

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