Flour power

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

Address:

Argyll

United Kingdom

Artisan Baker Association Standards:

Map:

Fave

Comments

Nikolee Ansell

1 week 6 days ago

I thought bread improver was simply ascorbic acid. read more
Evelyn Taylor

3 weeks 1 day ago

This is the only thing I have seen on the internet about starter hooch being on the bottom instead of the top. But mine is ALL on the... read more
Mollie

1 month 1 day ago

Actually sourdough is an anaerobic process read more
Cassandra Brecht

2 months 2 days ago

Late to this party! Was wondering what changes you'd make if your kitchen were on the warm side, as opposed to cool, as you mention yours... read more
Alan Duncan

2 months 6 days ago

Hi, I have recently tried bread made with Spelt flour and find it delicious however searching Google for info on GMO crops I see all Spelt... read more
Karljürgen

5 months 2 weeks ago

I have since made this twice more, so altogether an additional 100, 150, and 125g of water, this last time with stoneground rye. The... read more
Lu

6 months 1 week ago

I totally disagree. I've purchased sourdough bread all over the US and NO ONE comes close to Boudin Sourdough Bread. read more
Liz Bonsal

6 months 1 week ago

I've read on some sites that the ratio's should be 50/50 flor to water and others say 100/50 f/w. Which should I follow? read more
Karljürgen

6 months 1 week ago

I was just in the process of making an Auvergne Brick myself and thought to do an internet search.... Glad to find this! I was just at the... read more
Mariana Tudor

6 months 3 weeks ago

I'm having the same problem with my sourdough bread. Looks baked on the outside but has a wet feel inside. I also made banana bread had the... read more

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