I used a Ken Forkish FWSY three-day recipe. Result: A good white bread, nothing wrong with it taste-wise, but looks turned out to be much more beautiful th... read more →
Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher and I am considering a few s... read more →
Dear all, when we bake our baguette (sourdough with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a rustique way. It stretches mor... read more →
Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from failures, there's not... read more →
Hello,Is anyone making organic (unsalted) rye bread in Northern Ireland? I desperately need it for the special diet (Gerson Cancer Therapy) that I... read more →
My starter is normally of quite a firm consistency but this morning it is really runny like pancake batter....no change in hydration. Is it still saf... read more →
Two good spelt recipes came out of a two-month period with distractions of other projects and breaking appliances (not the oven). Two lessons: Spelt is goo... read more →
