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After baking the normal loaves of spelt bread with poolish for someone lately, I refreshed Dom's starter and baked a small batch...
I was fiddling with the rye flour I just bought and ended with these fellas... Rye Boule [img]http://i63.photobucket.com/albums/...
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
Hi All, I was wondering if granite slabs can be used as baking stone? I got a slab which is about an inch thick that's unpolished...
I baked a Milk loaf using Dan's recipe last week and converted the recipe to a 50/50 wholemeal sourdough loaf using water instead...
This sourdough thingy is really infectious... Have never baked so much bread before and have baked another now. A small, 400g...
Just baked a loaf of focaccia using white leaven at 100% hydration. Did not do a good job at dimpling the top before baking...
Hi all, I just baked my very first loaf... Comments and advise very welcome... [img]http://i63.photobucket.com/albums/h157/...
Hi there, Was wondering if anyone has tried adding raisins into sourdough recipe? Any feedback or comments on this? Thanks.
