2010 | ||
---|---|---|
16-FEB-2010 | Bread | 2-35-50-50-63-1-500 Sourdough |
14-FEB-2010 | Bread | Sourdough |
2009 | ||
11-NOV-2009 | Starter | Reviving a starter |
25-MAR-2009 | Experiment | Adding salt after fermentation |
21-MAR-2009 | Experiment | Propagating a sourdough culture at 22 degrees Celcius |
27-JAN-2009 | Bread | 0.1-35-50-50-65-1-500 ciabatta |
25-JAN-2009 | Bread | 2-35-50-50-63-1-500 Boule |
21-JAN-2009 | Experiment | Propagating a sourdough culture without a fridge in the tropics |
19-JAN-2009 | Experiment | Starting a sourdough culture on Gold Medal wholewheat flour |
18-JAN-2009 | Bread | 5-50-50-100-58-1-500 Boule |
17-JAN-2009 | Bread | 5-50-50-100-56-1-500 Boule |
10-JAN-2009 | Culture | Starting a sourdough culture on wholemeal |
06-JAN-2009 | Culture | Starting a sourdough culture on rye |
2008 | ||
27-JAN-2008 | Bread | 5-35-50-50-60-1-500 Boule |
28-JAN-2008 | Bread | Boule mishap |
27-JAN-2008 | Bread | Wholewheat Boule |