Artisan Baking

Tonight's experiment. Transitioning sourdough culture hydration.

Sourdough tartine country loaf ; crumb too moist

Einkorn experiments

Mixing and shaping/oven spring issues with FWSY White Bread with Poolish

Semi-wholemeal rye bread

The bottom of my bread is almost burned, what to do?

Remilled Semola bread with semola sourdough

Miche, Pointe-À-Callière

Cranberry and Pecan Artisan Sourdough

Gli occhi di Santa Lucia