Whether it's pizza or levain, I'm always searching for another grain to make healtheir bread or goodies, like croissants. Or just add texture and fragrance by introducing whole grains. Today's post is dedicated to spelt croissants. I...
Mill loaf Fall is almost here, bringing weather changes. With cooler temperatures, I have to get my bearings on the emerging season. I've double-fed my levain hoping to yield some high risers within a cooler climate. The latest batch used a formula from...
My pantry was full of spelt last weekend. I decided to use it with a formula from The French boulangerie-patisserie confederation site. The loaf is a slow riser, 15 hours overnight with a firm starter that's salted. Honestly, I forgot to salt my batch....
Foaming to bake lately but out of levain… I finally had some time to feed the levain, and let that foam. The result is below. The loaf I baked was something modeled after a bread from Bouley Bakery from my time working...
