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Companion Bakery Tasmania - how we make sourdough
... up on this page soon!!) http://sourdough.com/gallery/v/user/Graham/starter-ball A few months later, in cooler conditions, I ... Graham, Having baked REAL Sourdough (flour-water-sea/river salt-levain) for many decades, one must say, great post/thread. ...
Graham - 2011-09-01 09:03 - 23 comments
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Ascorbic acid
... quality. A “whats the problem” approach by a user is actually a type of ignorance, as this sort of baker clearly doesn’t ... addivitives, just using Organic Flour -Water-Sea/RIver Salt- Levain. and our business continues to grow... ...
JohnD - 2011-08-05 19:02 - 156 comments