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Sourdough Progress

by MattyW
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As the title suggests, I've tinkered with the timings, quantities and temperatures over the past... read more →

commented on 2 years ago
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Okay, I'm back to my normal self again baking abi-normal breads. I've made bread with corn flour before, but this time I wanted to use a slurry of ... read more →

posted 2 years ago
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 For the recent Superbowl  I was asked to make some pretzel rolls to bring to the party we're going to.Read more read more →

posted 2 years ago
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Ingredients:150g active wheat starter250ml milk20g butter75g sultanas50g chopped dates1 teaspoon all... read more →

updated 2 years ago
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 Its been a long time since my first post, when I was going to try sourdough bread baking. I ma... read more →

posted 2 years ago

Listeria!!!

by dmkentish
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I have now been baking sourdough for 12 months and starting to feel comfortable with it. To refine my techniques I did a course at the Red Beard Bakery in ... read more →

commented on 2 years ago
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Hi GrahamAs promised so why is salt important.1. In bread as in most food it brings out flavour but it does alot more than that...2. It slows down fermanta... read more →

commented on 2 years ago
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Bread 2 from the German Rye section of Mr Leader's book, and made yesterday so I'm happy to ... read more →

posted 2 years ago
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Well I haven't blogged about the last few Italian breads in Daniel Leader's Local Breads, bu... read more →

posted 2 years ago
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i was amazed by the work of txfarmer from the fresh loaf with his sourdough baking. especially the b... read more →

updated 2 years ago