New Curio today. A nice big miche and some words about being a baker in the digital age.

Such a gorgeous loaf! Wow!

Bomboloni. Curio this week. 🤎💣🤎💣🤎

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.

Best food writing I’ve read in a while. WOW

Wine bottles are very handy! 👍🏻👍🏻👍🏻

Beauties! 🙏🏼🙏🏼🙏🏼

Fermentation rate is definitely a driver for strength. 👍🏻👍🏻 The trick is, how much?

Nice! Those bags look full size! Great breads. 👍🏻

Evening in Red Star Spicy cheese Firecrackers

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. 🧡🧡🧡

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.

Thanks, friend. ❤️❤️❤️

Hey 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