ananda's blog
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style” Loaves with mixed leavens.
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Baking and other October News
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Wheat Levain and Kamut Boules Baked in the Wood-fired Oven
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Gilchesters Miche and Borodinsky Bread
Gilchesters Miche and Borodinsky Bread
I made these loaves at home in my new SMEG oven at the end of August.
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Pane Nero di Castelvetrano and my new Oven
Pane Nero di Castelvetrano and my new Oven
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Tumminia and Pane Nero di Castelvetrano
Tumminia and Pane Nero di Castelvetrano
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