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Submitted by Rosalie on September 12, 2007 - 1:57pm German Sourdough Rye from Laurel's Kitchen Bread BookI got a new digital camera, inspired by all the wonderful pictures on this web site. But then I had to wait for photogenic bread. Then I had to wait for an AC power supply after the wimpy alkaline batteries died.
Submitted by Rosalie on July 25, 2007 - 1:26pm Laurel's Diastatic Malt Flour (dimalt)I've been reading Laurel's Kitchen Bread Book through, recipes and all. I have all these great bread books, and the way to learn is to read them instead of just grabbing for a recipe. So I've started with Laurel's book because it is whole grains. Lots of interesting stuff in there. |
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