azeliaskitchen:
crumb 50% Canadain 50% plain flour
azeliaskitchen:
Poor quality rollermill flour
azeliaskitchen:
Last test taste loaves
azeliaskitchen:
Taste Test Experiment Batch 3 Sent off
azeliaskitchen:
Taste Test Experiment 1st batch - cooling ready to be sent this afternoon
azeliaskitchen:
Tybalt stoneground & rollermill pain au levain (sourdough to the rest of us)
azeliaskitchen:
amaretto stoneground white
azeliaskitchen:
100% Welsh Flour Sourdough
azeliaskitchen:
Sourdough using Felin Ganol's Ceredigion flour
azeliaskitchen:
playing with new flash
azeliaskitchen:
Sourdough baked in small cake tins
azeliaskitchen:
Sourdough in mini loaf tins
azeliaskitchen:
Tybalt & Rollermill
azeliaskitchen:
Crumb too tight for my liking
azeliaskitchen:
Some bakers idea of desired crumb my husband's idea of stupid crumb
azeliaskitchen:
Half amaretto half rollermill sourdough
azeliaskitchen:
Presents for 4yr old's teachers to say thank you
azeliaskitchen:
White rollermill 12% protein, 75% hydration
azeliaskitchen:
White stoneground tybalt & rollermill
azeliaskitchen:
A loaf, a present for my neighbour
azeliaskitchen:
This however is perfect crumb but not because of big holes
azeliaskitchen:
SD rollermill
azeliaskitchen:
Stoneground white flour
azeliaskitchen:
chocolate hybrid
azeliaskitchen:
100% tybalt w white rollermill levain SD
azeliaskitchen:
SD Tybalt variety, ripe levain held for 36hrs
azeliaskitchen:
Amaretto Stoneground & rollermill Sourdough
azeliaskitchen:
SD 44hrs in the fridge after shaping
azeliaskitchen:
John Letts Heritage Spelt Loaf (front) White Wheat (back)
azeliaskitchen:
John Letts Heritage Wheat Loaf - just out of oven
