The Sassafras Curio
Martin PhilipBespoke baking, craft stories
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 28 | Subscribers | Read | sassafrascurio.substack.com |
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| #221 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Orange-Cacao Shortbreads
A few days ago, while looking at my little flour mill and a jar of wheat berries on the shelf, I had a flashback: early 1980s, my elementary school lunchroom. Kids had their trays of hot food and lunchboxes, loaded with standard fare. I had...
Cinnamon Oatmeal Sourdough
I haven’t been sleeping. I stir, thoughts queue, and like it or not, early morning or middle of night, I’m up. But moving in the wee hours isn’t all bad. A dark and quiet house has its own magic — like that moment when the car is packed and...
Ryebatta Bialys
Here this week with a version of a bread I learned from the great baker, Mike Zakowski. This is a riff on his “Ryebatta” — a rye-fortified version of a ciabatta that he made for the 2012 Coupe du Monde de la Boulangerie competition in Paris...
Sourdough Currant Scones
2024 is off to a galloping start. I’ve been laminating everything in sight and have a nice croissant recipe to show for it (coming soon). Also, I’m well into plans to produce an audio companion to the newsletter. That’s right, a podcast! In...
Authors
The writers behind this newsletter.
Martin Philip is an award-winning baker and author. A native of the Arkansas Ozarks, he is a MacDowell Fellow, fervent bread preacher, and lover of craft. more
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