ananda's blog

Two Leavens, Some Wholegrain and a Commercial Mixer

“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style” Loaves with mixed leavens.

Baking and other October News

Rye Sourdough Black Breads with a Hot Grain Soaker

Pane Nero di Castelvetrano in the Wood-fired Oven

September’s Baking 2011

Gilchesters Miche and Borodinsky Bread

I made these loaves at home in my new SMEG oven at the end of August.

Pane Nero di Castelvetrano and my new Oven

Tumminia and Pane Nero di Castelvetrano