Search
Yet more new recipes
- Steve Twigg
- Jul 22, 2017
- 1 min read
The ploughman's loaf and linseed extravaganza were created at Twigg's bakery this morning! Recipes on my website with photos to follow early this afternoon.
Recent Posts
See All2 new recipes today both using a poolish pre-fermentation of 12 hours.
White spelt, einkorn and kamut sourdough made today - each using an overnight 12 hour poolish pre-fermentation.
