Please would anyone be willing to share a reliable recipe for a rye crispbread? I want to make something similar to Scandinavian knaeckerbroed with nice bi... read more →
Hi all,I baked a sourdough loaf yesterday having followed the recipe and instructions. My loaf turned out with a nice crust but it was very dense and heavy... read more →
I have been successfully been making sourdough for a couple of years and find that recently i have somehow gotten large holes in the middle of my loaves, i... read more →
With my general bread baking (not sourdough) over the last 30 odd years, I have always been used to getting the oven up to temperature before I bake the br... read more →
I am trying to do whole spelt and whole rye sourdough breads. Since they do not have much gluten, how do we develop the gluten without spoiling the dough? ... read more →
Hi, I am writing from Greece. I am starting a new bakery in Thessaloniki and I need some of your help. I want to go with long fermentation in order t... read more →
I usually take my bread straight out of the oven and place it on a wire rack to cool. The "music of the bread" (loud crackling sound) soon starts... read more →
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