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 →
I've been baking a buckwheat sourdough for 6 months using KA special flour and 10% buckwheat. 825g KA special85g buckwheat265g starter500g water1... read more →
I was making dough according to the 5-minute artisan bread book with white flour and then got some wheat berries and started using that. The recipe called ... read more →
I've been making sourdough bread for over a year, with good results, but recently I've had problems with a large air hole at the top of the bread, ... read more →
about six months ago I purchased 50 grams of Brett Noys starter on-line from somewhere in Brisbane (I forget where) and it has been in the fridge since. &n... read more →
Hello everyone,I've been lurking for a while and found many useful tips and recipes on this site. Thank you!Anyway, I also followed the sourdough start... read more →
