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milling/baking tests - season 2014 > page 1  

bran from Lambeth Latino milling - 12:41pm 20/9/14 

Amaretto 65% hydration - 9:04pm 20/9/14 

Lambeth Latino hertiage mix 65% hydration - 9:04pm 20/9/14 

Red Fife 64% hydration - 9:04pm 20/9/14 

Lambeth Latino milled at Sheepsdrove + Nelson milled on Moulin Astrie - 11:53pm 20/9/14 

Letts heritage mix milled at Sheepsdrove and Lambeth Latino milled on Moulin Astrie - 11:54pm 20/9/14 

various doughs balled - 11:54pm 20/9/14 

the line up from left Red Fife 64%, Amaretto 65%, Lambeth Latino heritage mix 65%, Nelson, Lambeth Latino heritage mix 63%, Letts heritage mix 65%, Lambeth Latino heritage mix 63% - 8:49am 21/9/14 

from left Red Fife 64%, Amaretto 65%, Lambeth Latino heritage mix 65%, Nelson, Lambeth Latino heritage mix 63%, Letts heritage mix 65%, Lambeth Latino heritage mix 63% - 11:24am 22/9/14 

the line up from left Red Fife 64%, Amaretto 65%, Lambeth Latino heritage mix 65%, Nelson, Lambeth Latino heritage mix 63%, Letts heritage mix 65%, Lambeth Latino heritage mix 63% - 11:25am 22/9/14 

the line up from left Red Fife 64%, Amaretto 65%, Lambeth Latino heritage mix 65%, Nelson, Lambeth Latino heritage mix 63%, Letts heritage mix 65%, Lambeth Latino heritage mix 63% - 11:26am 22/9/14 

Red Fife, Amaretto and Lambeth Latino heritage mix at 65% hydration - 11:25am 22/9/14 

Nelson, Lambeth Latino 63% milled on Moulin Astrie, Letts mix milled on E. Tyrol mill, Lambeth Latino mix milled on E. Tyrol mill - 11:25am 22/9/14 

from left, Lambeth Latino milled Moulin Astrie, Letts mix milled on E. Tyrol mill, Lambeth Latino milled on E. Tyrol mill - 11:25am 22/9/14 

Red Fife milled on Moulin Astrie, 64% hydration - 11:24am 22/9/14 
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