Blog posts

I dug my starter out of the refrigerator on Thursday and started refreshing it without a clear notion of what I would use it for, although some type of rye bread sounded good.  Even though it had been 2-3 weeks since it was last used, it bounced back quickly and I had enough by Friday evening to start two different batches of bread.  After browsing through recipes, I decided on the NY Deli Rye from Reinhart's BBA and a sourdough Dark Rye from the new KA Whole Grain cookbook. 

Looking for a dairy free recipe for homemade grissini - preferablly wholegrain.  Made in the true artisan way - each one hand formed into a long thin stick.  I want to server these standing upright in a tall glass as part of a cheese and antipasta spread I'm doing for Easter?  Can anyone help? 

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• The family that bought two loaves from me at the church fund-raiser service auction in November
• The annual church dinner and talent show
• My family's weekly bread

Hi, arrived in Auckland yeaterday 31 March.

Today is Sunday and started maknig some sourdough bread this morning. Am giving some bread making lessons to Shireen's friend this afternoon. 

In Search of a Good Miche Version (2)

Mixed Flour Miche (2) Crumb (a): Mixed Flour Miche (2) Crumb (a)

Did you ever try the recipe for White Vienna Loaf from Waltrose Illustrated?  Your entry from a year ago fascinates me.

Thanks.