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

Geoffrey Levens

1 day 16 hours ago

I love the flavor of einkorn and when I use it, mostly go with 100% that I grind. I think that way needs to be baked in a tin or confined... read more
Bob Derrick

2 weeks 2 days ago

Would this amount of dough be the correct size for making a loaf in a 13x4x4 Pullman pan uncovered? read more
blossie

3 weeks 13 hours ago

Thanks Brewcat! Am using plain old 00 tipo. I had considered going down the juice route. I might also feed Trev twice a day till we get... read more
Brewcat

3 weeks 22 hours ago

Got a copy of Elizabeth David's book from a used book dealer. I'm reading the chapter on yeast now. Very interesting. read more
Brewcat

3 weeks 22 hours ago

Sounds to me that it's doing fine.What kind of flour are you using? I guess you can add a little apple juice the next time you feed it if... read more
Brewcat

3 weeks 4 days ago

New to baking but in brewing it helps to pitch a healthy starter to jump start fermentation. I'm assuming it's the same principal. I notice... read more
yozzause

3 weeks 5 days ago

Not yet Mick but definately will be looking at that when the WFO gets built. you might want to have a look at Rocket ovens too (google) read more
yozzause

3 weeks 5 days ago

told you it would be good! read more
Brewcat

3 weeks 5 days ago

Just read an article in BYO magazine about baking and beer. Their recipes call for a spoon of yeast slurry for flavor not for the main... read more
Brewcat

3 weeks 5 days ago

I've made a few breads up here and SD English muffins and SD pancakes no problems. Actually they rise quick read more

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