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For several years, I have risen early on a Saturday morning. I have risen to make pancakes. I have experimented with many formulas and recipes, but feel that I have finally created a simple and healthy recipe for a pancake … Continue reading
This article was written for a UK audience – we will soon publish this article in American English for the US audience, with links to US vendors for some of the essentials you are going to need. Although pizza dough … Continue reading
My microbakery, the White Horse Bakehouse, does not use industrial salt in its products, I use only Sel de Guérande, which in my opinion qualifies as The Salt of the Earth. I never use Table Salt at home, except in … Continue reading
I’ve been experimenting with my wood-fired oven for nearly a year, on and off, and in the last few months I’ve been working on my dough. The key breakthrough was moving away from 70% hydrated dough down to 55% hydration, … Continue reading