A formula from the South Korean team competing in last year’s Coupe Louis Lesaffre.
The secret ingredient in this raisin juice flatbread formula from the California Raisin Marketing Board? Raisin juice concentrate.
I designed this bread for the international baking competition, The Louis Lesaffre Cup, a qualifying competition for the Coupe Du Monde de la Boulangerie held at the Europain in Paris, France.
WEB EXCLUSIVE Maple Granola Bread Designed for The Louis Lesaffre Cup, Saskatoon baker Tracey Muzzolini shares her formula for a true patriot bread.
Made from the yuca root, chewy yuca bread is much loved in many parts of the world.
Bits and bites from the world of bagels.
An olive-laden bread recipe from the San Francisco Baking Institute.
Two winning recipes from the Alberta Barley Commission’s second annual Barley Baking Contest.
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