Hearth and Dome ; Brick-Oven Baker Feeds Friends and Passion

Summary

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It is 11:30 a.m. Saturday morning, and Richard Knapp is rolling in dough. Three large tubs - dough for pizza, rye-bread and sprouted wheat - chill in his garage. Knapp rose before dawn to start a roaring fire in his homemade, wood-burning oven, just outside his dining room on a porch. He'll spend the day with dough, with a pizza- making party at noon and a marathon bread-baking session that will rise into the night.

His dining room looks like "bread central." A long baking table - crafted by Knapp himself - dominates the space. Bins of unprocessed wheat berries and organic, hard red winter wheat are stowed beneath. A grinder rests under a nearby table that is covered with a collection of books.

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Hearth and Dome ; Brick-Oven Baker Feeds Friends and Passion

"I've always loved to cook, to feed people; I like the nurturing part," says Knapp, who sports an ample, white mustache over a wide smile and a well-worn "Columbia Farmers Market" T-shirt. Knapp, who is 64, has been a vegetarian for 35 years. He prefers simple meals. "I don't want any Eiffel Towers ...

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