I find it difficult to meet my writing commitments to the Jerusalem Post and also write blog articles for our website. For more articles after December 2014 visit the Jerusalem Post Website and read my monthly article "In The Grain" in the In-Jerusalem and Metro sections of the Friday edition of the Jerusalem Post.

List of articles prior to 2015

What is the philosophy and strategy of our bakery? (December, 2014)

Dough's Life Lessons (November, 2014)

Drafts and Draughts (October, 2014)

Cycles and Raisins (September, 2014)

Salt Free Bread (August, 2014)

Patriotism, Seeds and Health (July, 2014)

The Health Conspiracy (June, 2014)

Difficult Customers (part 2) (May, 2014)

Difficult Customers (part 1) (April, 2014)

GMO's - Plague or Promise? (March, 2014)

Men and Women of Fiber (February, 2014)

Bread Trees (January, 2014)

Winter Baking (December, 2013)

Channukah Alternatives (November, 2013)

Such Sweet Sorrow (October, 2013)

How to Prevent Bread from Staling (September, 2013)

All Bakeries Are Equal... But Some Are More Equal Than Others (August, 2013)

Teach Your Children Well (July, 2013)

A Brick Oven in Every Home (June, 2013)

The Real Difference between Artisan and Factory Bread (May, 2013)

Meditative Baking (April, 2013)

Spiritual Bread (March, 2013)

The Elusive South African Hamantasch (February, 2013)

The Great E-Hoax (January, 2013)

Channukah Damage Control (December, 2012)

Are Oats Gluten Free? (November, 2012)

Am I Allergic to Yeast? (October, 2012)

The Low Down on Fad Diets (September, 2012)

Spelt or Wheat? (August, 2012)

One of the Greatest Secrets of the Universe (July, 2012)

Why Bother Being Healthy? (June, 2012)

Stone Cold Life (May, 2012)

Professional Pesach Baking Tips (April, 2012)

The Science and Art of Cake Baking (March, 2012)

Gearing up for your Purim bake (February, 2012)

Flat Breads From Around The World (January, 2012)

A Perfect Score (December, 2011)

The Anatomy of a Bake (November, 2011)

Jewish Bread - Legends, Facts & Myths (October, 2011)

Light Bread, Inflation and "Yeridat Hadorot" (September, 2011)

Getting Control of your Fats (August, 2011)

The low down on Sprouted Wheat (July, 2011)

Challah Braiding Techniques (June, 2011)

Obtaining a Perfect Bread Crust (May, 2011)

The "Correct" way to Knead Dough (April, 2011)

Where I learnt to bake (March, 2011)

Saidels Bakery Sourdough Collection (February, 2011)

The Evils of Gluten? (January, 2011)

Prod your Challah (December, 2010)

The Benefits of Whole Wheat Bread (November, 2010)

The Magic of Sourdough Bread (October, 2010)

Baking with Whole Grains (September, 2010)

The Romance of Brick Ovens (August, 2010)

How to get a Raise in your Dough (July, 2010)

How the Bagel Boils (June, 2010)

The Autolyse Process - why it reduces gluten in Rambam bread (May, 2010)

What is Artisan Bread? (April, 2010)


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No part of this website or the above articles may be transmitted in any form or by any
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Saidel Artisan Baking Institute, 22 Hadas Str., Karnei Shomron, 44855, Israel Tel/Fax 09-7941222
© 2008 Les Saidel