Blogs

French Baker

by Graham
6
comments

21 July 2008 French Baker  Read more read more →

commented on 6 years ago

ciabatta

by robert
7
comments

Im a novice just switched too sour dough. last 2 attempts at ciabatta didn't contain the big air bubbles or as much chewiness as i would like. the recipe i... read more →

commented on 6 years ago
0
comments

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
2
comments

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
1
comment

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
1
comment

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
1
comment

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
20
comments

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
3
comments

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

commented on 6 years ago
12
comments

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