I am really enjoying the milk bread. I made another (larger) batch tonight, and will take one home again. I tried out the knip technique,...Read more
these are off my camera phone, but you can make out where it is.
<p>1/2 hour after feeding</p>
<p>3 days into the sour starter</p>
<p>this started with organic hard white flour and filtered mineral water</p>
Well I am glad that is over! It was such a busy summer this year. Mostly due to the fact that I was short staffed the entire time, and a...Read more
Hi everyone. I have Pavailler electric deck ovens at work. They are around 8 feet deep and can hold 9 18"x26" sheet pans per oven...
<p>900gram pain de campagne</p>
<p>French Batards in the rolling stage</p>
Just heard at work today of an international program, that allows people from other countries, to gain contracts with places of employment...Read more
We have been making this bread for a little while now. I have yet to make it myself. We only make it twice a week, and I am not mixing on...Read more
I can't seem to get on the forum... What happened? Blog still seems to work, but no forum!Read more
As you know, I have been using poolish in my sourdoughs. It has been done longer than I have worked there. Just something I was told to do...Read more
When carrying over a sour starter (using a portion of the old one to make new), the method goes as follows; make starter and rest...