I’ve been baking for years but during my up coming sabbatical I’ll take 2 weeks to focus on an intensive self-led baking bootcamp. I’ll document the online resources I use and my recipe experiments here.
Ciabatta
I baked ciabatta following the King Arthur Bread Baking Basics course. It was not as hard as I…
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Naturally Leavened Brioche
I was expecting the levain process to be a lot less forgiving. It takes a long, long, hot,…
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Somodi kalács, Transylvanian cinnamon bread
My great grandmother was born in Transylvania. I was so excited to find a recipe from that region…
Read more →75% Whole Wheat Levain
I used the recipe from Flour Water Salt Yeast. With just a small proportion of white flour, the…
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100% Whole wheat sourdough we meet again…
When I first got my sourdough starter, at the beginning of COVID lockdowns like many many others, I…
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Allison C Kelly 