How to get the most out of the full wood-fired experience
Building fires and building communities.
Aug 26, 2021
Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, RI, and to home and professional bakers at classes and conferences around the country. Richard is a Bread Bakers Guild of America Certified Bread Baker and served three terms on the Board of Directors. He is the author of From the Wood-Fired Oven and instructs the online Craftsy course “Handmade Sourdough: From Starter to Baked Loaf.”