Fun and useful links:
I learned to bake from my dear grandmothers, mother and aunt. Many of the recipes I now use come from my favorite bakery, Holly B's, on Lopez Island in the beautiful waters between Washington State and British Columbia.
I recommend going to Holly B's Bakery, or at least visit her website http://hollybsbakery.com/ where you can order her cookbook, With Love and Butter.
I recommend going to Holly B's Bakery, or at least visit her website http://hollybsbakery.com/ where you can order her cookbook, With Love and Butter.
For bread baking information, discussion and recipes, I suggest looking at this exciting, informative site: The Fresh Loaf: http://www.thefreshloaf.com/
I usually bake a sourdough hearth-style loaf (pain au levain / zuurdesembrood) most often using type 80 organic wheat flour and/or white spelt flour (I get the spelt flour the bakery Le pays de l'épautre, in the nearby district of Auderghem, it is ground in a 600 year old water mill in Hollange in eastern Belgium).
I usually bake a sourdough hearth-style loaf (pain au levain / zuurdesembrood) most often using type 80 organic wheat flour and/or white spelt flour (I get the spelt flour the bakery Le pays de l'épautre, in the nearby district of Auderghem, it is ground in a 600 year old water mill in Hollange in eastern Belgium).
