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I had been happily baking reasonably good yeasted breads with high whole grain percentages, but I always looked enviously at the Sourdough Rye chapter in "Bread" by Hamelman. Then Mark Bittman came out with his sourdough book, and I gave it try, making very tasty frisbees. I got the B & T proofer, which helped, but mostly I got more frisbees from the B & T country sourdough
Hi Everyone,I've been reading this site for the past few years but have never posted anything before now. I've had great success with both Hamelman's and Ken Forish's recipes and even managed to collect a State Fair Blue Ribbon for panettone. The recipe coming from a Wild Yeast (http://www.wildyeastblog.com/panettone post), so I'm not exactly a total novice. But today I tried
If you want some of the best bread in the state of Connecticut, make your way to Bantam. Yes, Bantam, thought I was going to say New Haven or Westport, right?