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Following on from yesterday’s post about my love affair with slow rise/no knead bread, I’ve asked a question on Recycle This today about how to make better use of the oven while baking.

It uses a fair bit of energy (and therefore money) so I want to make sure the process is as efficient as possible.

If you’ve got any suggestions, go post a comment over there!

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1 Comment on Bread baking – making efficient use of the oven

  1. [...] slow rise bread is great – it’s edible as long as there is any to be eaten. Because it’s not [...]

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