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This recipe is adapted from Ed Wood's World Sourdoughs from Antiquity. Makes 16 to 20 really nice rolls. Prove until double in size.Read more
Focaccia.Read more
This loaf will be heavy for its size. Note the use of 10% protein plain flour. 166% starter is a starter fed in the proportions of 100g...Read more
This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. We eat it for lunch with butter and...Read more
Ferment flour 166g whole wheat 18 h20 129g levain 15g Final dough Bread flour 52g Durum Semolina 253g water 189g salt 10 g levain 348g...Read more
This recipe is from the book "Baker" by Dean Brettschneider and Lauraine Jacobs...Read more
For Preferment: 1 Tbsp Starter 100g water 100g bread flour Dough: 100g cool water 200g bread flour 1tsp salt oil for kneading For...Read more
The starter for this loaf is at 100% hydration and the flour in the starter is 1/3 rye and 2/3 white bakers flour. For 1 x 750g Loaf.Read more
No this is not an Israeli version of San Francisco sourdough. It is a simple sourdough loaf using jerusalem artichokes from my garden. I am...Read more
This is a first try at making a sourdough foccacia. The recipe is Dan Lepard's, but with yeast omitted, times stretched, and hydration...Read more
