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....... Pain au levain ..... Normal 0 I first made this bread a month or so back, but just haven’t had time to write about it. I think it...Read more
I seem to keep accumulating sourdough starter in my fridge (I hate to throw anything out) and every now and then I mix all my left over...Read more
Since I started on the home baking path I've been trying to achieve a good wholewheat bread. I wasn't getting much success with the recipes...Read more
Shiao-Ping, whom I regard as my bread baking mentor, set The Fresh Loaf forum alight with a post some months ago now, which was her homage...Read more
Thought I would give the Mill Loaf a try from Dan Lepards book "The Handmade Loaf" It is mix of plain white flour, Rye and Wholemeal flour...Read more
This is my first post as I'm still new to the Sourdough community. I spent a good amount of flour and water trying to adapt starters etc...Read more
Fall is here and the temperatures are dropping down to where I can do long fermentations on the bench so I thought I would make a new...Read more
I baked this yesterday, inspired by Susan's writeup on Wild Yeast . I usually do sourdough breads that include rye and/or wholewheat or...Read more
I am just amazed by the ordinary Hungarian flour. I am traveling these days, and i took some starter with me (in the airplane :P ). I...Read more
Here's a follow-up to my series of slashing/proving experiments ( sourdough.com/blog/slashing-and-crumbs ). Batch 1 - banneton proved...Read more
