Flour power

My baking is aiming to be beautiful, rustic with great flavours.

Address:

Argyll

United Kingdom

Artisan Baker Association Standards:

Map:

Fave

Comments

Nicholas Paulsen

1 month 2 weeks ago

You won't get the flavor unless you use a starter from San Francisco. The sour flavors come from lactic and acetic acids produced by... read more
Lisa Bresnahan

1 month 2 weeks ago

In my experience, after leavening any type of sourdough recipe with baking soda, cakes, biscuits or English muffins, allow the finished... read more
Abhi_Mahant

2 months 1 week ago

Diatomaceous earth can be used to keep bugs away. read more
Abhi_Mahant

2 months 1 week ago

Yes, also to prevent it you can start the starter development with pineapple juice, lemon juice, etc. read more
ZShort7

2 months 2 weeks ago

I am concerned the flour left in the cracks would promote bugs seeking out food...ants or roaches. Anyone else have this problem? read more
Mad

2 months 4 weeks ago

Had this happen this morning. I was out of parchment and bought a cheap brand at local Aldi's - never again. I have never had problem with... read more
pjofanatic

3 months 2 days ago

my sourdough starter is only forming a few bubbles, and it smells like vomit. its 5-6 daysnold is this normal? HELP! read more
David.

3 months 4 days ago

I have been baking panmarino for like ten years, and have never thrown ice cubes into my oven. Thank you a thousand times. I am soooo for... read more
Anonymous

3 months 2 weeks ago

What a good idea, thanks for sharing! I'm just getting started with sourdough baking and have made a much doughier starter with a recipe I... read more
Valerie W

5 months 3 weeks ago

As an individual who is highly sensitive and allergic to salt, it truly amazes me how folks are so deeply attached to something so... read more

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