Blogs

Risatory Success!!!

by Tmason88
2
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I apologize for the energy of the title.  I am just overwhelmed that my bread-making goal of se... read more →

commented on 1 year ago
0
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Last weekend I baked some of the best rolls I've made to date using instant yeast instead of my ... read more →

posted 2 years ago
3
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Thank you farinam for your valuable comments , i especially liked the part  'listen' to the dough...i will when i reach that part....i hope i ... read more →

commented on 2 years ago

minoterie bourseau

by bourseau
0
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dear bakerafter 36 years away from france i went for a visit to meet my father and found my cousins who have been milling artisan flour bagatelle (label ro... read more →

posted 2 years ago
4
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Dear All.Read more read more →

commented on 1 year ago
1
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HI All, Just new to this scene, if you can call it a "scene" I'd like to say lifesytle... read more →

commented on 2 years ago
2
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G'day!I am currently using the 1-2-3 method. the question I have is in regards to the sponge (the mix I make before bulk rising). What hydration d... read more →

commented on 2 years ago

No hooch but bubbles

by artmachine
3
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I have recently acquired a sourdough starter. I made two successful loafs of bread. The starter was bubbling at such a fast rate that I transrered it to a ... read more →

commented on 2 years ago

Guacamole Bread

by isand66
4
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I had a new brand of store bought guacamole in the refrigerator just calling for me to use it in a b... read more →

commented on 2 years ago

My new banneton

by Josho
0
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I baked a loaf this afternoon, I noticed it had doubled, where it nearly bulged over the edge of my ... read more →

posted 2 years ago