Journalist Sam Fromartz never set out to be a baker. Unable to buy a well-made loaf locally, he began baking his family’s daily bread. When the 2009 recession hit, it burned a big hole in his freelance writing budget, but it gave him the opportunity to turn his passion for baking into a great story.
Commissioned to write an article about learning to make a perfect baguette, he set off on an adventure that took him to bakeries in Paris, California, Oregon, Vermont, Berlin and New York. So began his quest to hone not just his homemade French loaf, which beat out professional bakers to win “Best Baguette of D.C.,” but his knowledge of bread, from seed to table.
After sweating and learning in the baking rooms of the world-famous Pichard and Delmontel boulangeries in Paris, and talking to farmers, millers, and bakers in Berlin, the south of France and all around the U.S., Fromartz distilled his experiences in his new book, “In Search of the Perfect Loaf.”
He will share what makes great flour, how grains are grown and milled, and the science of sourdough and how anyone who is willing to try and fail can replicate magnificent, bakery-quality bread at home.
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His talk is 4 p.m. Saturday, Aug. 22, at Village Books, 1200 11th St.
More on him: chewswise.com.