dough's

Not only did it make these already simple buns so easy it bordered on inane (especially since I didn't screw them up even while reeling from a heavy dose of Gravol) but the looooong thaw-out/second rise time (twelve hours total, though it varies with each individual kitchen) just developed the dough's flavour and crumb even more.

Archive 2009-04-01 Sarah 2009

I had no idea if the alcohol would be damaging to the dough's condition (alcohol does not allow for gluten development at the same rate as water or milk) or moisture, and I knew that walnuts often will tint a bread dough blueish just be their volatile oils.

Bread and Wine Sarah 2009

I broke out the chia seed to top these babies, which I thought would be a perfectly nutty compliment to the dough's flavour - banana!

Archive 2009-02-01 Sarah 2009

So the name of Charles Mitchell was added to the notice; and many an old sour dough's face relaxed that day at sight of the handiwork of a kindred spirit.

Too Much Gold 2010

I broke out the chia seed to top these babies, which I thought would be a perfectly nutty compliment to the dough's flavour - banana!

Quick, Before They See Me! Sarah 2009

I had no idea if the alcohol would be damaging to the dough's condition (alcohol does not allow for gluten development at the same rate as water or milk) or moisture, and I knew that walnuts often will tint a bread dough blueish just be their volatile oils.

Archive 2009-10-01 Sarah 2009

Not only did it make these already simple buns so easy it bordered on inane (especially since I didn't screw them up even while reeling from a heavy dose of Gravol) but the looooong thaw-out/second rise time (twelve hours total, though it varies with each individual kitchen) just developed the dough's flavour and crumb even more.

Two - A - Penny... Sarah 2009

So the name of Charles Mitchell was added to the notice; and many an old sour dough's face relaxed that day at sight of the handiwork of a kindred spirit.

TOO MUCH GOLD 2010

Who eats it when we have access to all sorts of other breads like focaccia, ciabatta, sour dough's, breads with all types of seeds, wholemeal, rye...but sometimes you just want something simple, something basic and nothing really is as simple as plain white bread.

Archive 2006-05-01 Haalo 2006

Who eats it when we have access to all sorts of other breads like focaccia, ciabatta, sour dough's, breads with all types of seeds, wholemeal, rye...but sometimes you just want something simple, something basic and nothing really is as simple as plain white bread.

Almost Evil Haalo 2006