In Praise of Freshly Ground Flour
We’ve long heard that whole wheat flour (with bran and germ) is more nutritious than white flour that has had the bran and germ removed. I’ve recently been grinding some wheat kernals, that I had in...
View ArticleSourdough starter/leaven.
Another chapter in my baking adventures. My favorite artisan bread is sourdough style. Using regular instant bread yeast (ie, Fleischmann’s or Red Star) you can approximate it with an overnight...
View ArticleBread and other baking. Artisan. Sourdough. Part 3.
(Part 1 here. Part 2 here.) Free ebooks that I like: How to Bake: The Art and Science of Baking, (free Kindle ebook) by Dennis R Weaver. The author is a professional baker. Has a quick/easy starter...
View ArticleGourmet bread ebooks on sale.
For $3 each, you can’t go wrong. The photography alone is worth that much, even if you never use any of the recipes. The regular Kindle price for these is $15. I bought them the previous time they...
View ArticleEverything (but the kitchen sink) Bread.
I’m a compulsive experimenter and tinkerer. Inspired by the Tartine Book No. 3 bread cookbook by Chad Robertson, I bought some non-wheat flours to play with. You can find them at Asian and...
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