Thanks.

All baking yeasts are the same. Literally the same yeast culture (Saccharomyces cerevisiae). The only difference is how they are treated after they have been cultured. I donøt know the US brands sorry.

Hi Max

Thank you for posting this recipe - we are excited to try it as our middle daughter has just been diagnosed with coeliac. Would you mind describing the yeast (or suggest a brand) please? Am just checking that it is not the instant type?

Thanks again!

Joshua 

That should be ok. It behaves very much like a normal bread.

Dear Max,

Thanks for the recipe. I will try it out very soon.

One question: Can I add raisins, nuts etc. to make a raisins bread???

Kinds regards,

Lucrecia

It is baking powder. My bad. I have changed it.

I have added US measurements to the liquids I forgot.

I leave mine in there all the time. It makes the oven heat up a bit slower, but the temperature is more stable when the temperature is reached.

My favorite is to use it in a convection oven. That usually prevents burning.

Max, can I just leave these stones in my oven all the time? I was wondering if it would make other items cook too rapidly and burn on the bottom?
I love your favorite rye bread recipe!

Yes. has been in a bit of a hiatus. But I am still publishing.

Being vegan I use one tablespoon of flax seeds to three tablespoons of water to replace one egg and it works just fine since flax seeds are akin to linseeds, and lineseeds are hard to find in my area of the California Sierra in bulk.

Not really any that I can think of. The paeleo equivalent is probably fermented vegetables.

Purely Paleo

Hello Max,

Is there anyway to make a paleo starter?  Thanks!

Oh well ... never underestimate the power of experience ... and video editing.

Nordic nut and seed bread

nordic nut bread

A Great Recipe

forme?