Updated: Jan 9, 2019
"I understand that big food companies are developing a tearless onion. I think they can do it - after all, they've already given us tasteless bread." - Robert Orben.
Hope that everyone who is reading this, is excited as we are to be able to be part of Vituperio. We have put all our efforts in creating a project that we believe in, and we are very excited to be able to share this concept with you.
With this blog, we want to share all artisan bread-related topics and ideas, we want help everyone who is trying to make bread at home get the best outcome, minimizing the frustration and the anxieties involved while trying to bake and often not getting the expected results (we have all been there!).
As passionate as we are about a loaf of artisan bread, and all that surrounds it, we are looking forward to share information about many subjects, such as secrets of sourdough, the process of bread baking, bread history, types of flours and grains, the milling process, best foods to pair bread with, bakeries that we recommend when travelling, bread rants, bread critiques, etc.
Also, if you ever have a topic that you might want to address, please don’t hesitate to contact us, as we would love to include what our readers are looking to share with the bread community.
We are not professional writers and our English is not perfect, so we apologize beforehand for some of the crazy concepts you will read here, but we hope you enjoy the idea of this section as much as we will.
Looking forward to meet everyone through the blog, at our bakery, or abroad.
Javiera & José Antonio