Real Bread for Buntingford and surrounding villages

Month: May 2017

Hot in the kitchen

Hot in the kitchen

Spent the day making a few batches of dough using organic stoneground white flour, spelt flour and rye from Fosters Mill at Swaffham Prior, and my sourdough leaven. Pretty¬†hot in the kitchen today, so all the dough fermented and developed rather rapidly. Finished up with […]