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Nancy Silverton's recipe for sourdough bagels comes from her classic book, Breads From The La Brea Bakery. Food Guy and "Baking Wizard" Greg Patent…
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February 9th, 2014: Greg and Jon describe the "magic" of gluten, which gives yeast bread its structure, strength and texture. One of gluten's proteins,…
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February 2nd, 2014: Jon and Greg reiterate their skepticism regarding "gluten-free" marketing by food manufacturers. In the absence of data on the…