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convent bakery 2006 November 6

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Lucien

2 months 2 weeks ago

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3 months 1 week ago

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Josho

5 months 2 weeks ago

I am looking forward to testing this tempered glass over two small batards on a pizza stone and I hope they are well risen. A baker warned... read more
Nikolee Ansell

7 months 3 weeks ago

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

8 months 4 days 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

8 months 1 week ago

Actually sourdough is an anaerobic process read more
Cassandra Brecht

9 months 1 week 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

9 months 2 weeks 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

1 year 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

1 year 1 month ago

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