I just came home from spending this weekend in Barcelona. I was lucky to hang out with some of the coolest and nicest people on this planet. And I have been talking bread to guys from France, Brasil, and locals.
Before I left I made a couple of Olive levain loaves, Brioche, and Raisin bread.
As soon as my schedule is back to normal, I will start baking again.
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A weekend in Barcelona?? It must be nice to live in Europe. :) By the way, how are the Europeans reacting to the grain crisis?
Yeah, the weather was nice (not as cold as in Belgium) and I stayed there at a friend's place so that was more than cool.
Grain crisis, has not been into the media that much. There have been issues with the national bakers association but that had more to do with the fact that they might have agreed amongst members to keep bread price high. I will look for info and get back to you when I find more about it.
Bart
I just wondered because Reuters News Service just wrote an article about there not being any rye in the US come summer. I don't use rye in every bread I bake, but the idea of not even being able to buy it is unthinkable.
Today the newspaper mentioned that Wal Mart is rationing rice. Nothing about a rye shortage over here. I keep on looking.
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