Food'sPosts Tagged ‘baking stone’
Crusty White With Sekowa Spezial Backferment
June 2nd, 2010 | 
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The Sekowa Spezial Backferment is an alternative to fast-acting yeasts and to sourdoughs or levains. It is a honey-based ferment very popular in Germany since it gives many of the qualities of sourdough breads without the need to look after a starter.
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Posted in Ingredients, Recipes | 
Tags: baking stone, banneton, bread recipe, crusty white bread, diax, ferment, reliable bread recipe, sekowa | 
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Roast Barley Malt Flour Loaf
This beautifully tasty loaf was made using a standard wholemeal sourdough bread recipe, with a small proportion of RBM flour added which lifted both flavour and colour to produce a delicious loaf that once tasted will be gone.
Posted in Ingredients, Recipes |
Tags: baking stone, barley malt, delicious loaf, flour, grignette, malt flour, rbm, sourdough bread recipe, sourdough loaf, sourdough starter, tasty loaf |
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Basic Equipment
Artisan bread-making is an extremely rewarding and traditional craft using natural leaven to raise the dough and create fantastically tasty sourdough breads! So how do you get started?
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