The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


bnom's picture


bailey and bread

The formula:

300 g firm starter

620 g water

750 g unbleached AP flour (530 g Morbread 12% protein, and 200 g Whole Food AP)

100 g wheat bran

23 g salt

The technique was similar to the San Joaquin Sourdough posted on Fresh Loaf


Submitted to Wild Yeast's Yeast Spotting:


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