Hampi's blog

Hi guys, I was away for many years from your webpage and the blog, but I have now time for baking and finding new ideas.

Years ago, we had a discussion about a substitute for the Swiss Ruchmehl. Has somebody a good solution with a reasonable success?

I'm baking St. Galler Puerli with AP and Rye and they are excellent, but you need time for this bread.  I do another bun with AP and Acadian flour - an also very interesting combination.

Cheers - Hampi