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Tag Archives: flour
Recipe: Accident Bread
Accident Bread happened because I was experimenting with Sirvinta wheat, a heritage grain I picked up at the Maine Kneading Conference. I was under the impression it was a high extraction flour but the resulting dough was quite different than expected. … Continue reading
Memories of the 2016 Kneading Conference
On July 28 and 29 I spent a highly entertaining and educational couple of days at the 2016 Kneading Conference in Skowhegan, ME in the company of 250 folks, most of whom were professional bakers or food educators. Skowhegan is … Continue reading
Taste test: Country-Style Miche
A miche is a rustic loaf made with levain and flour that has retained most of its outer coating of bran and aleurones. Its most distinctive feature is its volume: the typical miche is 4 pounds or more and spreads … Continue reading
Posted in Cooking, Food Heroes
Tagged Central Milling, flour, high-extraction, High-X, Jeffrey Hamelman, King Arthur, Martin Philip, miche, Type 85
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