Bushturkey's blog

 The pre-ferment was with 15% of the total flour and seed culture, 3% of total flour weight.... read more →

I've moved house, 500 Km away. New oven (now gas, instead of electric - it still goes during a power... read more →

Hi.I seem to be having a drawn-out midlife crisis at the moment. The upshot, though, is that I'm on 12 months' leave without pay and I've devoted a lot mor... read more →

I got a 10-Kg bag of Laucke wholemeal flour. I think it's 100% extraction. I had another go at makin... read more →

My rye culture sat in the fridge for 3 weeks. There was no rye flour in Alice Springs to enable me to refresh. Finally found some at the local organic shop... read more →

I based my recipe on Jeffrey Hamelman's Miche Pointe-à-Callière from his book "Bread: A Baker's book of techniques and recipes" - Wiley publications 2004... read more →