Category Archive: flour talk

If you want lighter cakes use green flour

Why protein amount in bread flour is irrelevant

Baking by Numbers – that’s what bakers do

English Durum Wheat Loaf

Tybalt Loaves for the Prince of Wales at Felin Ganol

If This Is Artisan Baking Give Me Supermarket Bread

Writing a sourdough book

Felin Ganol Watermill in Wales, beautiful place with excellent flour

Fermentation The New Sexy, Microorganisms The Next Taste Frontier

Oxidising Fresh Flour, Over-Oxidising & Over-Mixing Dough

Debra Wink & Pineapple Juice Sourdough Starter

Heritage Wholemeal Buns & Gloria’s Rhubarb Ketchup

John Letts Heritage Wheat Loaf

The Broken Relationship Between Farmer, Miller & Baker

Shipton Mill’s Two Mills

Amaretto 2011 Using Amaretto Levain

Difference Between Good & Bad Stoneground Flour

White Spelt Stoneground Foster’s Mill – Alkor

In-Between Flour, Straight Flour, High Extraction Flour

White Amaretto 10.5% 3 Months On & Power of Oxidisation

Tybalt & Paragon Wheat Varieties – Stoneground White Flours

Stoneground Amaretto Semolina Wheat Sourdough

Amaretto Wheat Variety 10.5% from Felin Ganol Watermill

Low Protein Flours Make Great Bread, It’s All About the Flour

Stoate’s Flour at Cann Mills, Dorset

Roland Feuillas, Les Maîtres de mon Moulin

Baking with Roland in Cucugnan

Bread Flour – Rye Flour and Rye Dough

What’s Wrong With Mass Produced Bread

Bread Flour: Obsession with Hydration is Pointless

Khorasan Wheat, Kamut Wheat

Malt Syrup, Malt Extract, Maltose

Paris – In Search of Bakeries

Empathy with Sourdough Novices, 1 recipe 5 flours

Broa, Northern Portugal