Bruce M

August 29, 2021 at 11:45pm

Great and helpful (and encouraging) article. I've settled on a daily regular bread recipe I can pull out of my hat that allows me to substitute up to about 30% different flours, allowing plenty of variation. 80-ish percent hydration, it almost always has the perfect holy-ness for a good sandwich, or to sop up the yolk from an over easy egg. Thanks Martin Philip!!

Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.