fifty pence short

Catching up About six months ago, I let my starter die. I was seduced by Richard Bertinet's book, Dough, and in particular, his French...

What a difference it makes when you drop the hydration level back to 67%. This one is approx. 25% wholemeal flour, 75% white french flour. ...

I've had a bit of French flour knocking around the house for a while, so I decided I was going to take another stab at a classical wet P...

Troubleshooting your bread  (For Jon Derricott) I don't want to come across as some sourdough baking expert here. What I can post ab...

Another Place miche , a photo by flimbag on Flickr. Two loaves Just a picture of a couple of loaves to show how my quest for quality and ...

Since I had my masterclass with Theresa and Ice over on Northwest Sourdough, my baking has gone from strength to strength. My daily loaf i...

I said in my last post that I felt as though I'd made a breakthrough in my baking. Since then, I've baked another three or four loav...