Artisan bread with tomato water- Хляб с квас и доматено пюре
Most of the time I use to flavor the bread with different ingredients byadding them into the dough. ThisRead More →
Most of the time I use to flavor the bread with different ingredients byadding them into the dough. ThisRead More →
A slow fermentation of this bread makes its flavor fantastic with cotton soft inner texture and easy for making atRead More →
In my opinion, this bread contains the best of sourdough and yeasted bread. The combination of flour and slow fermentationRead More →
I love making this bread rolls. The combination of whole rye flour and whole-spelled flour gives them an outstanding flavor and golden brownRead More →
How to make and maintain a sourdough starter There are many ways to make a sourdough starter. Yeast andRead More →
In the Winter the process of making sourdough bread is slower and that’s why I usually make three stages levain.Read More →
Pain au Levain is a classic French Sourdough Bread. Traditionally it is a mixture of 95% white flour andRead More →
I named this bread King’s Sunday, because of its huge volume and reach taste. It has a big oven springRead More →
I love making Sourdough bread and I’ve been doing it for many Years, but I always find the inner textureRead More →
Combination of white flour type 812 and rye flour is one of my favorites and the addition of linseedsRead More →
От много години се опитвам да направя хляб, който да съчетава най-доброто от хляба с квас и хляба с мая.Read More →
This bread is made with two poolishes. One is made over night to develop more flavour and the other oneRead More →
There are several methods for making starters for bread. A starter usually consists of a mixture of wheat flour, water, andRead More →
Pain au Levain” is French bread made from a sourdough starter. It is usually round or oblong, withRead More →
I love making white sourdough bread, but this one is my favourite. It has everything what one typical Italian breadRead More →
Most of the time I use to flavor the bread with different ingredients byadding them into the dough. This
A slow fermentation of this bread makes its flavor fantastic with cotton soft inner texture and easy for making at
In my opinion, this bread contains the best of sourdough and yeasted bread. The combination of flour and slow fermentation
I love making this bread rolls. The combination of whole rye flour and whole-spelled flour gives them an outstanding flavor and golden brown
How to make and maintain a sourdough starter There are many ways to make a sourdough starter. Yeast and
In the Winter the process of making sourdough bread is slower and that’s why I usually make three stages levain.
Pain au Levain is a classic French Sourdough Bread. Traditionally it is a mixture of 95% white flour and
I named this bread King’s Sunday, because of its huge volume and reach taste. It has a big oven spring