There is nothing quite like a nice soft, flavourful, and crusty rye bread. I was looking for a nice rye bread online. I found a couple of recipes that looked good, but the all seemed to be missing something. This … Read More...Read more
Author: John Winslow
This is a delicious, soft, fluffy, sourdough sandwich bread, shaped in the classic boule shape. This recipe requires a stand mixer, or lots and lots of slap and folds. The finished bread should have the texture of store bought sandwich … Read More...Read more
Chad Robertson, owner of the Tartine Bakery in San Francisco, developed this amazing formula for country style sourdough bread. If the instructions and methods are followed this bread is easy and almost no fail.
I have made some changes to … Read More...Read more
This recipe comes courtesy of an old friend in Thunder Bay. It is a rustic multigrain loaf with the tart/sweet flavour of cranberries.
This recipe calls for a lot of water, a little yeast, and a fairly long cold fermentation. … Read More...Read more
A cup of flour is always a cup of flour, except when it isn’t. Dough is always dough, but does it always act the way we want. Well, no. But it can. How?
Let’s say a recipe calls for 3 … Read More...Read more