When I'd first purchased Richard Bertinet's book on bread, I'd remember seeing something about grapeseed flour from Canada. At the time, I thought it a bit of flash in the pan. Fast forward to now and Eli Colvin and Craig Ponsford have been singing its...
Recently I found a bag of Antimo Caputo tipo “00” flour,” and decided to test it alongside with my recent purchase of Anson Mills “Pizza Maker’s Flour – “00” farina.” Doppio “00” (Double Zero) is...
Fannette It's bread named after a friend of baker Roland Feuillas. It's also a bread that has challenged my patience and flour purchasing. I finally succeeded, with the final test coming by way of Thierry Delabre a student of master...
Hankering a good loaf pan bread, but not a white floured one, I went here, a long fermentation formula. Given an overnight soak to both grain and flour with a bit of ferment, the next day I mixed in the final bit of water and flour and carried on with shaping and...
I revisted "Old mother dough" from Teresa Greenway's method of using depleted sourdoughs of various hydrations with a bit of refreshed sourdough to make a San Francisco style sourdough bread. This time I had played around with some masa madre, a...
