Crunchy Dark Rye - Day 1
We are going to make an aromatic dark rye loaf this time around. We will use two-to-one ratio for the starter to get a more golden color....
Whole Wheat Boule - Day 2
We're going to make our whole wheat boule bread using the starter we put together yesterday. Mine looks like this: Measure 30g oat flour:...
Rustic Boule - Part 1
I came across a great deal on Golden Buffalo flour the other day. I couldn't resist but buy it and bake a crunchy boule using our awesome...
Sourdough Baguettes - Day 3
Today is bread baking day! Lets get to it. My starter from day 2 looks like this: Measure 30g buckwheat flour: Measure 70g whole wheat...
Sourdough Baguettes - Day 2
Today, we are going to ferment the starter we put together yesterday to get more of the yummy sourdough aroma and flavor. Here's what...
Sourdough Baguettes - Day 1
This bread recipe is fabulously crunchy and has an amazing aroma. Making it is simple since it requires no kneading. We're going to...
Sour Spelt Loaf Part II
We're going to make the sour spelt loaf today using the starter we put together yesterday. My starter looks like this: Measure 250g whole...
Sour Spelt Loaf Part I
I received a request from a Breadsly fan to invent a hearty loaf of bread using as little white flour as possible. This is the result:...
Multigrain Fermenter Day One
The idea of this loaf came to me in a dream, or perhaps not. But still. Why not make puffy-like-a-cloud bread that's multigrain and that...
Amaranth Sourdough Loaf Part Two
The big surprise today is that we're going to use the starter we put together last night to actually make the bread. It'll take a few...
