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Hello, I was wondering about freshly milled flour: any difference in how to use it. Should it be aged or used right after it is...
I'm on vacation but the weather in Denmark is not very summery - rain, rain and more rain. At least it's an excuse to stay inside...
hey all, I recently bought some barley and wheat grains as well as some linseeds because i saw them in a shop and thought it'd be...
Yesterday I gave Boris' black 100% rye a go. The color is more brown than black, but the bread is looking really good so far. Can...
I finally finished my exam and termpapers, so I've been able to bake without feeling I ought to study instead - great. I made...
G'day Hope someone out there can have a suggestion on the type of wood being used on a bakers table and whether it is oiled...
Hi everyone, here is some light rye I baked up today. I thought some bread porn might be in order as many people seem to have...
I made black sesame buns on Saturday with a coat of dutch crunch based on a recipe from Teresa's site. I didn't have maple syrup...
TP and I have been racing to produce a sprouted rye grain loaf - though I am sure that hers will be more beautiful. I also had a...
A basic sourdough white loaf, with 10% millet flour, 10% WM spelt, 10% millet flakes, and some more millet flakes on the top...
