Submitted by Rosalie on September 12, 2007 - 1:57pm

German Sourdough Rye from Laurel's Kitchen Bread Book


I 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.

German Sourdough Rye from Laurel's Kitchen Bread Book 

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.