Just a couple of ficelles I made today…dedicated to blogger David Lebovitz.
Wolfgang Süpke #repost
When looking for guidance on baking German breads, Wolfgang Süpke is my inspiration, whether referring to older posts...
Just a couple of ficelles I made today…dedicated to blogger David Lebovitz.
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When looking for guidance on baking German breads, Wolfgang Süpke is my inspiration, whether referring to older posts...
My friend Eric Girerd a sixth generation chocolatier who we first interviewed on Stir The Pots in 2007, he's been...
Johanna Kindvall is a cook and professional illustrator who explores the world of food (from breads to pickling) as...
Very nice ficelles, Jeremy, and thanks for the link to monsieur Lebovitz’ blog entry; a great read 🙂 Sourdough ficelles, I presume?
they look great…but no sesame seeds??
Thanks Hans Joakim, been checking out your own bread on The Fresh loaf!
David, I didn’t think about that, this is my crack for morning with some butter and bluet jam, fab!
I have done them with poppy, hemp, will go with sesame next time just for you!
Gorgeous loaves, Jezza! Those points look sharp enough to take out an eye! Haven’t seen you much around sourdough.com lately, where have you been?
Hey Celia,
Been busy here on my site and just in general, work, life, etc…but I stop in to see what goes on there in Oz just about everyday!
Good to see you and thanks for you comments!