Max Hansen Caterer

#maxhansencaterer Best "Crumb" yet!! I have been watching some great YouTube videos which explain what serious Bakers say about our (Amateur Bakers) obsession with large holes aka "Best Crumb". You should be more concerned about flavor and texture than large holes! As one of these Baker's said, if the holes are too large what will trap the Butter, Jam, EVOO, etc.? My bread is delicious (according to all the friends who I share this with!!) I will focus more on developing flavor and consistency than big holes!!!

#maxhansencaterer My latest Sourdough, so moist and delicious! #CastleValleyMills amazing Whole Wheat and Hard Wheat and Einkorn Flours!!

#maxhansencaterer These are a few of my favorites!! #maxhansenfirewood !!!

#maxhansencaterer Learning more every time I bake!! This Sourdough Bread is started on Saturday, Friday night if you include the Levain aka weel fed Starter, Water, Flour, then put together the Bread recipe, fold a few times and let sit overnight in the fridge. Let come to room temp, shape twice, proof and Bake! A never ending education!!

#maxhansencaterer The East facing entrance to The Princeton Farmhouse, the amazing work done by Bob and Barbara Hillier and their incredible team at #studiohillier ! Many thanks for your stunning design!!