From the Primeval Ooze

… that’s how it feels. Emerging from the tyranny of four years of baking to order. During that time the emphasis had to be on ease of production. Virtually every dough had to fit into the same routine and time frame so that the order was ready to time and of a saleable quality. I […]

ImprovBread

By tonight (Tuesday) I need about six-and-a-half kilos of starter for the week’s mix. I start my build Monday morning. Yesterday morning I found I had 400g of flat, watery looking starter that had been neglected for at least 48 hours. I needed about 150g of this to produce a little over 700g of starter […]