Martin Philip @breadwright.bsky.social · 04/04/2025New Curio today. A nice big miche and some words about being a baker in the digital age. 0100
Martin Philip @breadwright.bsky.social · 27/02/2025Discard baguette? Pinch of yeast, tired starter, room temp baguette? It’s very possible—good, even. Recipe up on the Curio. 2190
Martin Philip @breadwright.bsky.social · 08/02/2025Game tomorrow or no game, I wrote a GIANT PRETZEL that you should make. There’s a short essay, too. sassafrascurio.substack.com/p/giant-pret... 080
Martin Philip @breadwright.bsky.social · 06/02/2025Midwinter blues. A new pain de mie recipe is up on my *free* substack. 0160
Martin Philip @breadwright.bsky.social · 27/01/2025Fermentation rate is definitely a driver for strength. 👍🏻👍🏻 The trick is, how much? 010
Martin Philip @breadwright.bsky.social · 26/01/2025Nice! Those bags look full size! Great breads. 👍🏻 110
Martin Philip @breadwright.bsky.social · 26/01/2025More wallpaper going up. An essay from a series that I did on an old bicycle, cold calling homes and making things in my native Ozarks. Also. A recipe for some spicy cheez-its. sassafrascurio.substack.com/p/evening-in...sassafrascurio.substack.comEvening in Red StarSpicy cheese Firecrackers 0170
Martin Philip @breadwright.bsky.social · 25/01/2025Putting up some wallpaper of things I like. My newsletter went out this week with a recipe and process for an orange-infused laminated brioche cruffin. 4434
Martin Philip @breadwright.bsky.social · 25/01/2025Hey folks, Martin here, hoping for a platform with better values. I make things, bread mostly, but sometimes pastry or music. Substack for my newsletter: sassafrascurio.substack.com 7895
