About
<p>Get's the thumbs up from Mr. HelenF</p>...
<p>Final loaf - Mamma Bread. Pretty happy with this process now so this will be my standard white loaf.</p>
<p>I think it's my best loaf yet.</p>...
<p>Loosely based on the Pane Francese recipe, I've adjusted the recipe and method to fit in with family demands</p...
<p>I thought the holes might be more uniform but it's a delicious loaf.</p>...
<p>Pane Francese quantities but winged it with the method.</p>
<p>Complex and chewy crumb.</p>
<p>Retarded some left over vermont dough and baked straight from fridge next day. Fantastic crust.</p>
<p>But still acceptable.</p>
<p>loaf#4 I started following the 'Vermont Sourdough' recipe but then went off on a tangent as I couldn't...
..perhaps all this time alone with only a baby and starter for company but I have an overwhelming desire to name my rye starter '...
<p>'Bettina Rye'</p>...
<p>loaf #3 crumb :(</p>
<p>"Bread and Chaos" Loaf#2. Norwich sourdough recipe but substituted white spelt for wheat flour. Also...
<p>Loaf #2. Norwich sourdough made with my Mum's starter.</p>...
Latest effort. This time the first loaf made with the starter that Mum began cultivating at the same time as my own. She came to...
Well after a thorough refresh, my troublesome rye starter still had those acetone fumes but I tasted it and it wasn't at all...
Hi Folks, So my starter is just over a week old-it's quite active and doubles in volume after a feed but it smells much like nail...
