Life/Notes From the Mountain
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- “The best bread I ever tasted was one that didn't work....it fermented too long and it was full of holes like Gruyere. But, oh, what a taste. Bread unlike pasterine, is very forgiving. You can make mistakes and still end up with a bread that tastes good......." Max Poilâne
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autolyse Auvergne Bougnat buckwheat flour Corsica Couronne Eric Keyser exploring figs flax French gravity hazelnuts hiking Jeffrey Hamelman Leader levain Life LocalBreads Miche Méteils Nury pain Pain au Levain PatriciaWells pears Poilâne Prof.R.Cavel proofingbox quinoa raisins RusticRye sesame seeds spelt sunflower seeds Tarte Tatin toasted seeds Travel wheat whole wheat épeautre
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Recent Posts
- Pain au Levain with whole spelt and sesame seeds
- Whole Wheat Levain with sunflower seeds and figs
- Pain de Montagne – Mountain Bread
- Buckwheat B
- An Experiment Take two Miche with high extraction wheat, spelt, quinoa and a smidgen of rye
- An Experiment Miche with high extraction Wheat, Spelt, Quinoa and a smidgen of Rye
- Pierre Nurys Rustic Light Rye or Who Stole My Bubbles
- Auvergne Crown
- Corsica – A land of natural beauty and extreme contrast
- Pain de Campagne
- Recent Comments
- MC on Pain au Levain with whole spelt and sesame seeds
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- Judd on An Experiment Take two Miche with high extraction wheat, spelt, quinoa and a smidgen of rye
- Eva S on An Experiment Take two Miche with high extraction wheat, spelt, quinoa and a smidgen of rye
- My Italian Smörgåsbord on An Experiment Take two Miche with high extraction wheat, spelt, quinoa and a smidgen of rye
- My Italian Smörgåsbord on An Experiment Take two Miche with high extraction wheat, spelt, quinoa and a smidgen of rye
- Judd on An Experiment Take two Miche with high extraction wheat, spelt, quinoa and a smidgen of rye
- Judd on An Experiment Take two Miche with high extraction wheat, spelt, quinoa and a smidgen of rye
- Stefanie on An Experiment Take two Miche with high extraction wheat, spelt, quinoa and a smidgen of rye