On the Shelf: Flour Water Salt Yeast by Ken Forkish

By: Karen Diep Making bread is challenging. I refuse to say that it’s hard because that will denote that is impossible–which it’s not–but it is definitely a challenge. But it’s a challenge that reaps amazing rewards. Nothing tastes better than freshly baked bread–nothing. Despite its struggles, bread baking is one of the most rewarding tasks…

Meet the Team: Melinda Russell

Hey! My name is Melinda Russell, and I am currently a sophomore at Clemson University. The degree I am striving to receive is a Bachelor of Science in Food Science with a concentration in technology and emphasis in Culinology. I know, it is a mouthful. Sometimes I do not even remember the technical name, all…