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Don’t judge a loaf by it’s scoring… so, how do they taste?

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“…the ferment put into drink to make it work, and into bread to lighten and swell it.”

Watch this video. It’s the yeast you can do!

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Mister Rogers takes a field trip to a pretzel factory to see how people make pretzels. 

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Real Bread Bakers, a documentary that “looks at how bread making, sourdough, local food, nutrition and a sense of community are all closely intertwined. It traces the real connection between rural, wheat growing areas and urban community projects in deprived neighbourhoods with tangible results.”

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Flour Power: meet the bread heads baking a better loaf

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Konbi Has a Secret Croissant Machine

Something to see the next time I’m in LA, and add to my imaginary Xmas list.

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The Perfect French Baguette

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Bread Can Radicalize You

Lexie Smith turns an unremarkable, perishable medium into sculptures that defy art itself.

Read more about her work:

This NYC Artist's Radical Bread Is Baked to Be Destroyed

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To have a human-sized bread studio like this guy…

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German Researchers Are Investigating the Science Behind Soft-Pretzel Scent

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Using leftover loaves to make waste bread–filamentous fungus yarn.

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A new type of flour?

Naples Rolls Out A Fine-Tuned Dough, And The New 'Cloud Pizza' Is Born from NPR’s The Salt.

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Go deep into bagels.

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This is not the future I’d like to see.

“Listen. Understand. That Terminator is out there. It can't be reasoned with, it can't be bargained with… it doesn't feel pity of remorse or fear… and it absolutely will not stop. Ever. Until you are dead.“ —from The Terminator

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Although I’m not a millennial, it me: “The Rise of Anxiety Baking”

Happy 2019.

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“‘Is the gendering of sourdough baking different than the gendering of ‘chef stuff’ overall?‘“

—from “Do You Even Bake, Bro? How the Silicon Valley set fell in love with sourdough and decided to disrupt the 6,000-year-old craft of making bread, one crumbshot at a time”