More breadbaking in Hawaii
Made more bread using my starter from Tin Shack Bakery in Pahoa -- this is Jeffrey Hamelman's Whole Wheat with pâte fermentée.
HiloBaker's blog
Limited ingredients: Bread Baking in the time of COVID-19
Flour is in short supply at many groceries now (not just here on the Big Island of Hawaii) ... and when we can find it, it may be bleached AP, or whole-wheat pastry flour.
Would love to hear how folks are making do with what a bread baker is able to find right now, and any tips.
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