I remember working at Hudson Valley Federation of Food Co-Ops, and getting bread every morning, delivered by Dan, back in the 1980s. It's still the BEST. BREAD. EVER!
Daniel is a visionary that inspires anyone who touches him. I read his book back in 1998. In 2004 I met Basil in his beautiful bakery in Paris. Basil is such a gentleman, a great energetic gentleman. Right away he pick-up I was a Castellano speaker and continued our conversation in a perfect Castellano. I am retired now from teaching. My plan is to rebuild my kitchen with a baking focus option. Then, will build my own baking horno as well as a poso for baking and roasting. I have never met Mr. Leader. I truly hope one day I do.
I met Dan when I was studying Pastries at the CIA in 1989. I remember buying a fresh loaf of his wonderful bread and eating it in my dorm room. Here 30 years later I am still baking and now have a bakery and cafe of my own. I remember how awesome it was seeing him fire those huge wood fired ovens using scrap wood from the baseball bat factory up the road.
I love baking bread and have developed over 30 recipes for a semi-no-knead technique. I first learned bread-baking from my Mother and then expanded to learn many techniques over 30 years. One book that i have enjoyed the most; that opened up new ideas and helped make a beautiful organic sour dough was Bread Alone. Thank you so much for sharing the knowledge in this book, and for this video. I bow to you!
This gives me more incentive and inspiration to go to a culinary school!! Thankyou for this!! What he's doing is really good! Providing food for hundreds of orphans is just.... The top of what you can do in this profession! Getting satisfaction from baking and giving the food that we made to the needy would make all the hardworking it! Thankyou for this amazing video!!
You're welcome, Merrin James! Please, feel free to check out our website with more information about all of our available programs we offer! www.ciachef.edu/
Please help if you can. I am confused about the directions given on p.182 for making the chef and levain. If I combine 4 oz ea of water and flour for 3 days, and then add 6 oz of flour, I get 30 oz. But under "levain starter," the book states that makes 18 oz of levain. Can anyone enlighten me?
I remember working at Hudson Valley Federation of Food Co-Ops, and getting bread every morning, delivered by Dan, back in the 1980s.
It's still the BEST. BREAD. EVER!
Daniel is a visionary that inspires anyone who touches him. I read his book back in 1998. In 2004 I met Basil in his beautiful bakery in Paris. Basil is such a gentleman, a great energetic gentleman. Right away he pick-up I was a Castellano speaker and continued our conversation in a perfect Castellano. I am retired now from teaching. My plan is to rebuild my kitchen with a baking focus option. Then, will build my own baking horno as well as a poso for baking and roasting. I have never met Mr. Leader. I truly hope one day I do.
I met Dan when I was studying Pastries at the CIA in 1989. I remember buying a fresh loaf of his wonderful bread and eating it in my dorm room. Here 30 years later I am still baking and now have a bakery and cafe of my own. I remember how awesome it was seeing him fire those huge wood fired ovens using scrap wood from the baseball bat factory up the road.
Thank you
I love baking bread and have developed over 30 recipes for a semi-no-knead technique. I first learned bread-baking from my Mother and then expanded to learn many techniques over 30 years. One book that i have enjoyed the most; that opened up new ideas and helped make a beautiful organic sour dough was Bread Alone. Thank you so much for sharing the knowledge in this book, and for this video. I bow to you!
This is so inspiring, I would like to open one like this in East Africa. Wow, I really need to go to the Culinary Institute of America.
Charlotte Ngetich, if you'd like to find out more information about the programs offered at the CIA, check out our website! www.ciachef.edu/
This gives me more incentive and inspiration to go to a culinary school!! Thankyou for this!! What he's doing is really good! Providing food for hundreds of orphans is just.... The top of what you can do in this profession! Getting satisfaction from baking and giving the food that we made to the needy would make all the hardworking it! Thankyou for this amazing video!!
You're welcome, Merrin James! Please, feel free to check out our website with more information about all of our available programs we offer! www.ciachef.edu/
Please help if you can. I am confused about the directions given on p.182 for making the chef and levain. If I combine 4 oz ea of water and flour for 3 days, and then add 6 oz of flour, I get 30 oz. But under "levain starter," the book states that makes 18 oz of levain. Can anyone enlighten me?
Thanks for your hard work and dedication in South Africa. Your business sound amazing. Congratulations.
Been eating it for many years, but never knew this story.
Hello from Finland your bread is really good i like
Hello, Finland! I am glad that you liked it! If you want yo see a recipe, ley me know!
Fantastic story. I would love to meet Dan sometime.
Very nice. Now I have to bake some bread.
My favorite bread it’s so good 😁
I can’t believe I will be going this school soon