Fermented Oat Sourdough

Fermented Oat Sourdough

Fermented Oat Sourdough Submitted by Cedar mountain on March 6, 2019 – 4:14pm. This is today’s daily bread…made with rolled oats fermented overnight with levain and water before being mixed into a rye/spelt/Marquis wheat dough along with some chopped almonds; shaped loaves were dusted with sifted bran and some sesame seeds, cold proofed overnight and […]

Homemade Flour for Pain de campagne

Homemade Flour for Pain de campagne Submitted by mike dilger on March 4, 2019 – 10:16pm. The French typically use 10-17% rye flour and T80 flour for the rest. Here in New Zealand I have limited choices.  But I have a flour mill.  So I’ve been making a flour close to T110 as follows: Hard […]

50/50 Cold Bulk Fermentation

50/50 Cold Bulk Fermentation Submitted by not.a.crumb.left on March 5, 2019 – 5:55am. A while ago Joze created an amazing version of Maurizio’s 50/50 during a community bake which I loved doing at the time ..http://www.thefreshloaf.com/node/56967/50-wholewheat-community-bake-jozes-version I wanted to have another look at cold bulk as I can bulk ferment dough for let’s say 5 […]

30% Sprouted Buckwheat + White Wheat SD

30% Sprouted Buckwheat + White Wheat SD

30% Sprouted Buckwheat + White Wheat SD Submitted by Elsie_iu on March 3, 2019 – 8:11pm. Ladies and gentlemen, I proudly present to you… another over-fermented loaf! 🙂 You see, that’s what happens when you think to yourself, “No big deal, the dough can wait for another 30 minutes,” but it’s in fact more than […]

Honeyed Spelt and Oat

Honeyed Spelt and Oat

Honeyed Spelt and Oat Submitted by Danni3ll3 on March 3, 2019 – 6:05am. It was time to redo this one as it is one of my favourites. Recipe is adapted from Sarah Owens. Recipe Makes 3 loaves of ~ 885 g unbaked boules Oat Soaker 245 g Rolled Oats 480 g Boiling Water Dough 800 […]

Feeling Bloated After Eating That Bagel? Read This!

Are you one of the millions of people who love bagels for breakfast or bread with dinner? Let’s face it bread is one of the staples in the food chain that has sustained hungry eaters for centuries. Why then is there so much talk about the adverse affects of consuming gluten? Bread is supposed to […]

3. Weinheimer Brotforum

Vergangenen Montag und Dienstag habe ich am Weinheimer Brotforum teilgenommen, einer Veranstaltung der Bäckerakademie in Weinheim. Mal kein Kurs. Mein Interesse erregte diese Veranstaltung, weil vor vier Jahren dort Lutz Geißler schon einmal im Namen der „Quereinsteiger“ und Hobbybäcker einen beachtlichen Vortrag gehalten hat.  Die darum entstehenden Diskussionen habe ich damals mit Interesse verfolgt und […]

How To Tame Your Gluten Sensitivity

Symptoms of gluten intolerance, also called gluten sensitivity, can be mild to sever and include things such as weight loss or gain, fatigue, bloating, pain, gas, constipation, diarrhea, aching joints, depression, headaches, irritability, amnesia, osteoporosis, leg numbness and dozens more disease-like conditions after eating certain grains and other foods containing gluten. A sensitivity to Gluten […]

The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.
Home Privacy Policy Terms Of Use Medical Disclaimer Anti Spam Policy Contact Us Affiliate Disclosure Amazon Affiliate Disclaimer DMCA Earnings Disclaimer