I am Apt

Bread log

Sometimes I bake bread, and the notes help me improve.

The brick (Hartog Volkoren)

An image of a bread called “The brick (Hartog Volkoren)”

Country Bread (80% white)

An image of a bread called “Country Bread (80% white)”

Wholemeal Classique

An image of a bread called “Wholemeal Classique”

79% Wholemeal

An image of a bread called “79% Wholemeal”

Young(er) Leaven Wholemeal & Rye

An image of a bread called “Young(er) Leaven Wholemeal & Rye”

Old Leaven Wholemeal & Rye

An image of a bread called “Old Leaven Wholemeal & Rye”

Wholemeal Sourdough with a Splash of Rye (Again)

An image of a bread called “Wholemeal Sourdough with a Splash of Rye (Again)”

Simple Wholemeal & Rye

An image of a bread called “Simple Wholemeal & Rye”

Wholemeal Sourdough with a Splash of Rye

An image of a bread called “Wholemeal Sourdough with a Splash of Rye”

Tartine Country Bread

An image of a bread called “Tartine Country Bread”