About
In his book, "Tartine Bread," Chad Robertson says freshly milled flour is much better tasting. So, I went to Amazon. After...
Just got first batch of Einkorn wheat (from einkorn.com). I grind my own flour and do not remove any bran, particulates, saw dust...
I have been making 100% barley bread lately using flour I grind in Blendtech blender. Seed culture is rye then I make a levain...
Not sure what to make of this. Yesterday searching forums for threads on "barley" I found several right off that said it behaved...
Does anyone know the Australian equivalent of the French T55 flour? I have been using the Simply No Knead untreated flour but...
I am using white whole wheat currently but want to switch to King Arthur organic whole wheat. Can I just use my starter or do I...
With a desire to expand beyond my sourdough breads of wheat, spelt and rye, I have put together a table of different flours ,...
Hey, I've been baking a roll for myself daily using my starter for a while now and I'd like to try a larger variety of flours...
Hi All, Just a heads up for Central Milling flour fans. A while back I asked Costco if they could start carrying the Organic...
Hi guys, I read in a magazine yesterday that salt is needed in a sourdough to suppress the bacteria that chew out the proteins,...
