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Excellent overview on sourdough. It's PDF so you get to keep it in your baker's tool box. Enjoy. http://ethesis.helsinki.fi/...
Hi all, I've been away for a bit - moving from China to New Zealand. But am settled in again and have finally got broadband again...
I wonder how Venezuelan pan de jamon (jamon means ham) would taste like with a good sourdough? It is a bread usually eaten at...
http://www.sourdough.com.au/bread/dom/BakingWithDomExtraSpace.mov The ultimate sourdough companion, Dom is an investigative baker...
I am a homebaker and love baking. My purpose is to start baking some sourdoughs, as soon as I read few articles on the subject...
Hello, I was wondering about freshly milled flour: any difference in how to use it. Should it be aged or used right after it is...
I'm on vacation but the weather in Denmark is not very summery - rain, rain and more rain. At least it's an excuse to stay inside...
hey all, I recently bought some barley and wheat grains as well as some linseeds because i saw them in a shop and thought it'd be...
Yesterday I gave Boris' black 100% rye a go. The color is more brown than black, but the bread is looking really good so far. Can...
I finally finished my exam and termpapers, so I've been able to bake without feeling I ought to study instead - great. I made...
