I have always loved baking and have often said that in my next life I will be a pastry chef, although I don’t think the early morning hours will agree with me. Lately, I have been baking bread more and more. As I fall further into the rabbit hole of all that is delicious and wonderful about baking your own bread, I have come to realize that there are MANY similarities between baking bread and making wine. From the type of flour you use to the length of the proof (fermentation) you choose, there are many decisions to be made that mirror what we do in winemaking. For instance, did you know that different strains of wheat contain different levels of tannin, that can contribute to bitterness

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