These two loaves are made with John Letts 85% stoneground flour (85% extraction), a mixed variety of Heritage wheat. John doesn’t know exactly how many varieties there are in this mix but he thinks something in the region of hundred and fifty. These wheat kernels are special, they’re from varieties you can no longer buy, […]
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Roland Feuillas grows, mills and bakes with ancient grains. He also runs course from the mill in Cucugnan, France. Read my post here for details
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Read Dan’s baking history and about his book Short & Sweet in my post here
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Bread Courses by Paul Merry for beginners to the professional bakers setting up bakeries, and courses for wood fire ovens details in this post
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