Whole wheat 2 3 2012 034

DVTO2 2012 March 19

<p>Whole wheat and whole rye </p>

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Philip of Jesus

1 day 1 hour ago

Franc, what happened to the construction of the oven? Do you still have Alan Scott original 6'x8' oven construction plans? read more
Lance

5 days 20 hours ago

Mom and I are having a mild argument. Do you use the grape fresh off the vines or boil them slightly first? read more
Chrissy

1 week 2 days ago

That looks perfect. I have the exact same problem. But then I bought some sourdough at a very reputable bakery and when I cut them the... read more
Jasper smith

1 week 3 days ago

Sid is our family's sourdough starters name read more
SheepPerson

1 week 4 days ago

Hi, I think I've come across this technique of laminating the poolish into dough. Have you written this somewhere else? Because its driving... read more
Manuele

1 week 5 days ago

Depending on your method of refreshing your starter and how strong it is. If its strong enough, you shouldn't have to feed it everyday read more
Manuele

1 week 5 days ago

Hi Francesco, You really need to look at the temperature of the water. Normally in winter the water temp I use is around the 30 degree mark... read more
Francesco

2 weeks 16 hours ago

Hi. I love baking overnight but in winter my house is a little bit cold. How can I manage the fermentation of the dough on temperatures... read more
GFNLoafer

3 weeks 2 days ago

Happy with The Hepi. Thanks for the recipe. Out of caraway, so did mine with fennel. Yum. read more
bomberns127

3 weeks 3 days ago

hi, why not just use bread flour and bottled water for a starter? it will pick up wild yeast in the air, i cover the starter i use during... read more