The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Natural Leaven

kranieri's picture
kranieri

second endeavor after coming back to my electric oven after a month of wood fired brick oven adventures. delicious little rolls for pretty much anything, for me it was a dinner roll.

pretty good rise for a 100% whole wheat, but that seems to be the standard since switching to natural leaven, open crumb, super moist. i was quite pleased. the crust was pretty good too even for the electric oven, although my heart still has a brick oven sized hole...

 

 

ein's picture

Hamelman's Natural Leaven Class Report

April 28, 2009 - 7:55am -- ein

I just returned from the King Arthur Flour Co’s Baking Education Center and wanted to share my experience taking the 10hr, day and a half class:  “Naturally Leavened Breads” with Jeffrey Hamelman. Being greeted by sunny 70 degree weather in beautiful Vermont was a great way to start the day and the Education Center is a light and airy building with lots of well managed work space. 

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