Baking can suffer of altitude sickness!

If you are above 1000m sea level this can affect your bread baking! Yes, altitude can affect your baking, because…

 

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Mixing the dough at Le-Pain-de-Molitg

Mixing the dough at Le-Pain-de-Molitg

It was not long after 6am when Renee started to prepare his second batch of dough for his artisan bread.

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Why is a Baker’s Dozen called a Baker’s Dozen

Why is the number in a baker’s dozen 13? Nothing to do with what normally is associated with the number 13!

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Meet Renee, the Boulanger at Le Pain de Molitg

Renee the baker at Le Pain de Molitg
Renee, Artisan Boulanger at Le Pain de Molitg

I’ve always been under the impression that all bakers start their baking day in the early hours of the morning.

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My first Flour-and-Spice blog entry

Flour-and-Spice avatarThis blog posting has been on the back burner waiting to happen for over a year now. I have finally mustered some courage to start it. I’m a total novice at this blogging game and I honestly don’t know where it will take me. Hopefully it will be the beginning of a kind of forum where like minded people in regards to bread can connect and discuss bread making issues and where I will endeavour to show anyone who is interested that making your own bread is a very rewarding experience. I will also post about my bread adventures as they happen.

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