“Carbon / Charcoal Powder (Farina di Carbone) - a recent purchase of mine - - and the first time I've ever bought or used it.
What a fascinating little product, I have so far only used it in a couple of sourdough loaves (I just happened to be baking those at the time) and the result is stunning! My next loaf will be a lower hydration white dough - - probably yeasted, and I'll introduce small balls of black dough when shaping the loaf, with the intention of creating 'Dalmation' bread! I'll let you know how we get on!!!!
And of course, I have to add, that the service from Patrick and his team at Bakery Bits is as helpful, prompt and efficient as ever!”
“A teaspoon of charcoal powder added to the flour made the most striking sourdough loaf. The texture and taste was unchanged but the totally black colour of the loaf really had the wow factor. A good product delivered promptly, I would certainly use again.”
“I have been baking for over 50yrs, but now I have found BakeryBits I am on a mission to greatly improve, never too old to learn! I have just used my new 30 x 40 granite stone and metal peel, made a fermented dough french bread, added some carbon powder, brilliant, best oven spring ever. Keep looking at website to see what I can try next, it's becoming addictive. Great response when I emailed and phoned, thank you.”
“The product arrived in good time - even though we live in the USA. Used your product to colour some sourdough to decorate a 2.5 kg Miche for sale at a Farmer's market on Halloween weekend.
With careful handling, this is an excellent product!
I wanted to send a photo of the Miche, but this review is not letting me do so.
We are ex-pats and are planning to feature the carbon again with your pizza suggestion (from your web site) on Guy Fawkes night next Saturday.
Thanks for your excellent service.
Lou Jones
Red Hook, NY”
