Flour power

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

Address:

Argyll

United Kingdom

Artisan Baker Association Standards:

Map:

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Comments

Anon

4 days 11 hours ago

May I ask if you know where we could purchase a sourdough bread starter in cebu? read more
pomegranate

5 days 6 hours ago

Thanks, Staff! Sorry so slow here. Took a while to get going! So I changed the feed to flour and water, and that worked very well, though... read more
[email protected]

6 days 14 hours ago

Dear Leya, I'm not sure if this is any help, but here in Australia, there is a government nutritional calculatior tool. I have not used it... read more
yozzause

1 week 13 hours ago

you can triple the size of your starter culture every 8 hours 100g flour 100g water 100g culture =300g 8 hours later 300 + 300 +300 = 900 8... read more
yozzause

1 week 1 day ago

Not sure on the activity of the starter but you could try a higher percentage, My stock standard is the 3:2:1 3 flour , 2 water, 1 starter... read more
Loafer

1 week 1 day ago

My wifes complaining about the toast not browning ,I was thinking it was from lack of sugars. I will try and find some malt Its wierd that... read more
Alrette

1 week 4 days ago

@Geoffrey Levens- did you use hulled or unhulled barley? read more
Staff

1 week 4 days ago

Hello Farinam, They certainly look scone-like. Slightly less flour perhaps. Let us know if you make some. We're quite intrigued by the '... read more
farinam

1 week 4 days ago

Hi Staff, Just to clarify, this is closer to what we would call scones. The Yabjs have a funny way of naming things (or vice versa) /;-{)}... read more
farinam

1 week 5 days ago

Hello anonymous, I haven't had a great deal of experience with gluten free bread baking (yet) and only with prilled commercial yeast. But,... read more

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