Food Chem Blog: This is my blog about food and chemistry. As of 2017, it’s somewhat defunct, but I haven’t given up entirely. Visit it here: foodchemblog.com.
The Kitchn: I have a series of articles on sourdough appearing on The Kitchn this fall. (Links coming sometime in October.)
Scientific American: I’ve had two guest blog posts here.
- I originally wrote “Enzymes, the Little Molecules That Could” for Peter Reinhart’s book, Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor. Other bakers around the country wrote essays as well. Unfortunately, the publisher cut the essays from the final book, so I posted mine online (PDF here). A slightly adjusted version appeared at Scientific American in September, 2012, under the title “Enzymes, the Little Molecules that Bake Bread.”
- My second post, “Salt: Defender of the Carotenoids,” began as an answer to a reader’s question: how does salt protect carotenoids in bread dough from oxidation? I thought the answer was straightforward, but it turned out I was oh-so-wrong. Read the whole saga here.
American Scientist: I’ve been a “guest reviewer” for books. You can read my reviews on their website. (Links here.)
Campbell Folk School: Here are the guest blog posts I have written about teaching, taking classes, and more.
- Expect the unexpected in printmaking paradise, July 2017
- Experience the 2017 eclipse in Brasstown, NC
- The life lessons of bread class, June 2017
- I take drawing class with Pebbie Mott, May 2016
- Magic meets science in bread-making, May 2015
- Learning to take risks in teaching and in bread-making, May 2014
- I take a white line print-making class with Sandy Webster, January 2014
- I take an intro guitar class with Rick Taylor, November 2011
- Teaching my bread class during a snowy week in January, 2011