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

Light_Work

1 day 21 hours ago

I make starter with organic grape skins. About a Tbs of skins wit 1 C flour and 1 C water. Three days on the counter with no feedings (... read more
Tom Hoffman

1 day 21 hours ago

Just made my 4th loaf. Success. Not perfect but not bad. 400 for 20 min, uncover 20 min more at 350 done in a cast iron dutch oven. I went... read more
JoannaLSmith

2 days 14 hours ago

Thanks that's very helpful read more
JoannaLSmith

2 days 14 hours ago

Thanks that's very helpful read more
Tom Hoffman

2 days 20 hours ago

Sounds like good advice, I have been doing some reading on other sites and almost nowhere else does it specify 500 as a start temp. Most... read more
farinam

2 days 22 hours ago

Hi Tom, My first move would be to reduce the temperature. I start at around 270C (near enough to 500F) but I reduce the temp progressively... read more
Tom Hoffman

4 days 1 hour ago

Read the history of sourdough. Most any wheat flour will make sourdough. It is very forgiving. I am not sure why you are looking for rye... read more
Tom Hoffman

4 days 3 hours ago

I am new to this too. I use a method that I found on another site. I use cooked potato water, white bread flour and a bit of honey. The... read more
Staff

1 week 5 days ago

Maureen Moffett-Farndell has replied... trash the flour...... cheap bleached flour is a NO-NO...... https://www.facebook.com/... read more
Staff

1 week 5 days ago

Trish Derrick has responded... I think he has answered his own questions, really. https://www.facebook.com/BakingCommunity/ read more

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