Would using the same type of flour from different mills and sticking to exactly the same recipe, result in loaves basically looking and tasting the same? Or would there be difference enough to establish… [Read More...]
WKB projects
A Flour Experiment part 1
What happens if you take one recipe, use the same amount of ingredients and the same process and only change the brand of flour you use? We were curious to find out how much difference, in taste, texture and appearance, there would be between a bread made with… [Read More...]
Weekend Bakery Projects 2012
Highlights in pics of our more memorable baking adventures for 2012 so far. Or at least the ones where we had our camera at hand, because camera’s and floured or sticky dough hands do not mix well…
On with the baking! Lots more to make, learn and enjoy… [Read More...]
Your Loaves
Fellow enthusiastic and ambitious home bakers, email us on a daily basis. Not only with questions about recipes and how to maintain their starter, but also to share pictures of their baking results with… [Read More...]
Our ‘ciabatta-focaccia’
Imagine making a dough that looks like pancake batter, but acts like silky bread dough. Imagine a bread moist and tender and velvety in your mouth.
We think making our focaccia with this ciabatta dough was one of the better baking ideas we had over… [Read More...]
