My ears pricked up when a passaround was mentioned. Sad now. It's the smart thing to do but it's sad.
I love Ken Forkish's "Flour Water Salt Yeast". It has lots of detailed information on straight day doughs, pre-ferments, as well as breads baked
Yes he sure makes nice looking blades! i wont do a passaround ever again to much bad experiance.
Geez. Okay. I'm an idiot and I'm wrong!
On another note, I can't wait to see how it turns out Magnus. David
A 100 years apart and half a world away.
1909 canning , i like the speaker.