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This recipe was posted in a forum Dom kicked off a few years back , and since I was finding Hot cross Bun recipes using sourdough hard to...Read more
This is the final loaf in my exploring bread blog. I feel I finally tweaked the flours until I got "my perfect" bread, at least for this...Read more
One day I decided to use my plastic proofing basket that the dough always stuck in to make bread. I had read that high hydration breads...Read more
Rye breads naturally tend to have a dark colour, especially if they are of a higher extraction flour. However, I've seen alot of rye bread...Read more
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When I saw that Reinhart thought Stollen and Panettone were very similar breads just different shapes I figured I was ready to give it a...Read more
The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc and Matsalen, the latter in Stockholm...Read more
This is a variation of one of Daniel Leader's Rye sourdough recipes called " Czech Country Bread" Pages 308-310 of his book "Local Breads"...Read more
I heard about Stollen recently and how good it is so I decided that I wanted to make some. The only problem is I have never eaten or seen...Read more
recipe test of our very tasty Country Sourdough. This smells great in the oven, and I don't like onions! I put this as batard for style of...Read more
