I will be starting with the basic sourdough formula's published by Peter Reinhart in "Crust & Crumb" and "the Bread Bakers Apprentice".
I hope that using his basic idea's and work method I will be able to get a decent result soon.
I will be starting with the basic sourdough formula's published by Peter Reinhart in "Crust & Crumb" and "the Bread Bakers Apprentice".
I hope that using his basic idea's and work method I will be able to get a decent result soon.
Follow up, after digesting "Flour, Water, Salt, Yeast" by Ken Forkish and "Tartine Bread" by Chad Robertson I think I have enough theoretical background now.
Started by ordering two Dutch Ovens as per both Forkish and Robertson's recommendations and I did find a manufacturer right here in Thailand.
A good iron pan in Europe is VERY expensive so I believe this local supplier offers a very decent price. Here is the website: Full Set for 5,000 Baht | Raro's Real Food Ramblings
Next problem, my SMEG main oven is so small it can only hold one of these pots, the secundairy oven is too small to hold any.
Considering a deck oven now.
On the upside, all that reading seems to have taught you how to make a singular noun plural.
That can happen, I am Dutch so everything is possible with my English.
Whatever happened to Frisco Frankie? A great contributor.
As was blackgang.
Whatever happened to Frisco Frankie? A great contributor.
As was blackgang.
Something else happened, but that's classified info.
Has jeff been 'outnobbing' himself lately, do you think?
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