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Preferment is Stiff Sourdough Starter 50gWhole Wheat Flour 115gWater 92gLet the starter ferment for 12 hours.  Make the flour and start the autolyse a... read more →

posted 6 years ago
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Preferment for the dough.Preferment isStiff Sourdough Starter 50gWhole Wheat Flour 115gWater 92gLet the starter ferment for 12 hours.  Make the flour ... read more →

updated 5 years ago

Bread sank

by janetmsd
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I have been baking bread for over 45 years and sourdough for at least 30.  I have never had sourdough bread completely fail .....but I did today. &nbs... read more →

commented on 6 years ago
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Just heard at work today of an international program, that allows people from other countries, to gain contracts with places of employment, and allow them ... read more →

commented on 6 years ago

New Bread at work

by Adam T
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We have been making this bread for a little while now. I have yet to make it myself. We only make it twice a week, and I am not mixing on those nights. I d... read more →

commented on 6 years ago

Brasserie bread

by Brasserie Bread
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We have just joined ABA and are looking forward to meeting your all and sharing the passion regarding artisan bread.cheersmichael read more →

commented on 6 years ago

photo link test

by nowonmai
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just checking to see if the new system works. some breads from work! read more →

commented on 6 years ago
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Australian bread can be labeled 'sourdough' even if it is not 100% sourdough. Kingsley Sullivan from New Norcia Bakeries (Western Australia) is fed up with... read more →

updated 5 years ago

Miche

by Cookie
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Right, I put this photo into my gallery, where it is not, and it has turned up in my blog. Very odd. read more →

posted 6 years ago

Mighty miche

by Cookie
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Hmmm, have been trying to get a picture of my miche into the forum, my gallery and now I am trying my blog.   Don't think it has worked. read more →

commented on 6 years ago