Flour power

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

Address:

Argyll

United Kingdom

Artisan Baker Association Standards:

Fave

Comments

Staff

3 days 5 hours ago

Sounds like true love & one happy pet Enjoy! sourdough.com read more
Staff

3 days 5 hours ago

Great to see you are enjoying this process - lovely loaves. Well done, Kalpna! sourdough.com read more
SGgirl

3 days 12 hours ago

Hi Mirjam i will certainly give it a go. I need to build up some confidence before trying again. II had another go and this time the result... read more
mirjambrady

3 days 14 hours ago

Hi, I had the same with my first loaf - but now I'm just putting the dough in a bread tin - it's not an authentic shape, but at least the... read more
leona

6 days 20 hours ago

so i changed the recipe around a little bit but used your quantities as a guidline. mix of half rye, half white starter 300g white flour... read more
manano

1 week 1 day ago

oh, same problem here read more
Alex Dubovoy

1 week 1 day ago

Yeah, sure! We need to know how to from scratch! 1.Starter creating, feeding, etc. 2.Making artisan sourdough loafs SF style 3.Shaping... read more
manano

1 week 3 days ago

Thank you read more
franc.castella.romeu

1 week 4 days ago

Did you have any kind of offer? read more
franc.castella.romeu

1 week 4 days ago

Hi, for me 15 hours at 25-27C seems too much, at this temperature I can shape the bread in 5 hours then shape and 2 more hours bake. read more

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