Recipe Ideas

4
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Here is a bag I did from the Pain Quotidien cook book, very nice recipe as is there miche, sort of a... read more →

updated 4 years ago
72
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Panettone UNIT WEIGHT: 500 DESIRED UNITS: 2 TOTAL DOUGH: 1000 Levain:ferment 27-29c 4 hours flour 22grams water 11grams starter22grams First doug... read more →

commented on 5 years ago

Spelt and sourdough

by ratbagradio
5
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I'm back baking at home after being away from flour for some time. What drew me back was the sweet nutty flavour of spelt flour. I've made up a sourdough ... read more →

commented on 5 years ago

Miche

by Jeremy
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[img]http://i3.photobucket.com/albums/y85/jergra/b203fbaf.jpg[/img] I just love those big loaves! Jeremy read more →

commented on 6 years ago
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There's this bread company here (7th Adventist) which is famous for their sprouted grains bread. Friends have been asking if I did them. I googled for a re... read more →

posted 7 years ago

Relative activity

by jacklang
6
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Just out of interest I replotted Ganzle's data on the relative activity of lactobacillus sanfrancisco and the yeast candida milleri. [img]http://www... read more →

posted 8 years ago
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[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1555.jpg[/img] Danish and Poppyseed, made both with levain, think the dough fo the pop... read more →

posted 8 years ago
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I live in fear that in a craving fit, I can't find Bill's Killer Sauce or a certain other recipe lurking in threads all over the forum. There are quite a f... read more →

posted 8 years ago

post away!

by Jeremy
1
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[img]http://i3.photobucket.com/albums/y85/jergra/654bd3ac.jpg[/img]Let the posting begin! read more →

posted 8 years ago
10
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Jeremy Shapiro from [url]http://www.stirthepot.org[/url] has provided a sourdough recipe from an old teacher of his, Nick Greco. [b]View the or... read more →

posted 9 years ago