Blogs

some tries

Wishing everyone a happy new year and have a great year ahead!<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office...Read more

3 comments

Starter Ball

Happy New Year! Amazing festive season baking BTW. The 'starter ball' was inspired by something I read a long time ago, but no longer have...Read more

6 comments

Anonymous posting!

I just thought I'd let you all know that I have enabled anonymous commenting. This means that anyone can now add a comment to a forum topic...Read more

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Pierre Nury's Rustic Light Rye

We had a potluck at work today and I wanted to make a bread that was special. So I made some Pierre Nury's Light Rye. This formula comes...Read more

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Thermocouples

We are making a brick bread oven , also wood-fired. Do we realy need to install thermocouples, what benefits has anyone had? If we do,...Read more

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SAUER LÄNDER MENGBROT (SOUR CONTRIES MIXING BROT)

THAT´S A "LIVE" EXEMPLE OF THE ONE GERMAN RECIPE. I´VE HAD PAYED ATTENTION TO MESSURES(THE NUMBERS/TIMES) OF THE RECIPE.THUS, I CAN DEDUCE...Read more

GERMAN MEASURES AND GLOSSARY

HI GUYS! I REMEMBER VERY WELL WHEN I STARTED TO STUDY THE GERMAN BAKERY. IT WAS VERY DIFFICULT BECAUSE EVERY WORDS WERE DIFFERENT THAN...Read more

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My Irish flour

Recently I was in the UK looking at bread and flour. It strengthened my conviction that Australian sourdough is really characterised by the...Read more

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Is my starter ready to use for baking?

At last my starter has doubled in volume and smells sourish(stronger than vinegar's!). I started to make my starter with barley flour - but...Read more

I've finished school. Yay!

On Friday the 21st of November, I officially completed over 12 years of formal education...woo! hoo! So I'm likely to have a little bit...Read more

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