Blog posts

Well, I am chuffed. I've been working on version of 'beer' bread that has all kinds of good things in it. I've been inspired by several people (Cedar Mountain, danni3ll3, dabrownman among others) and was also spurred to action by a happy little relationship. My regular beer bread is mostly white flour with a poolish starter made from my husband's pilsner-style beer. The place where he gets his beer making supplies (has been for about 30 years) asked if he could bring in some bread to see if they could sell it, and that worked out well.

Hi there

I am new here, but over the last 3 months I have been following you blog posts and must say always very impressed with the well thought out answers :)

So I thought I would jump in with mine.

I have a question about the colour of my baked sourdough loaves.

Hi there

I am new here, but over the last 3 months I have been following you blog posts and must say always very impressed with the well thought out answers :)

So I thought I would jump in with mine.

I have a question about the colour of my baked sourdough loaves.

Time for some holiday breads and I've just tried my hand at Norway's entry to the Best Christmas Bread competition. And even though it doesn't blow you away with richness like panettone nor is as indulgent as Stollen, I must say it will be my favourite for Christmas breakfast. Toasted and buttered!

Here I am posting something what was going on at the end of August this year. Unfortunately I had not enough time to prepare this post earlier, so better late than never.

My wife found some high extraction sprouted rye and high extraction sprouted red and white wheat hanging around somewhere.  I knew it was sprouted because it said it was on the label on  the lids. I’m guessing it was ground up about month ago…… so you could say it was properly aged, the term millers use to make people think they are getting their flour at the peak of freshness when it really just hiding their 30 day supply chain timeline to get it to you.