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Hiya all, I'm new to this joint.  I've dabbled for a while in baking but recently have made a commitment to stop buying bread from shops ... read more →

commented on 10 hours ago
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Im using a strong bakers flour for most of my breads but I remember reading that baguettes are made with medium/soft "all purpose" flour for subt... read more →

updated 21 hours ago

Why do a starter at all?

by 108 breads
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In case you are lurking on this forum, just trying to get up the courage to try some sourdough bread making, in case you do not even have a starter, let me... read more →

updated 1 day ago
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Our annual baking weekend, Bethesdabakin@Trefriw2015, is being held this year in the village of Trefriw in the Conwy Valley, North Wales 18/19 July. It'... read more →

updated 1 day ago
10
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Sourdough – inconsistent resultsRead more read more →

commented on 1 day ago
3
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Hi all, can anyone give me some pointers for scoring my breads??? It drags, it sticks, etc.... Im using brand new single edge razor blades. My dough is qui... read more →

commented on 2 days ago
2
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The fantasy of traveling to England for bread making classes is not going away. Recommendations welcome. Here are more details on a still-vague fantasy. read more →

commented on 2 days ago

Mouldy starter

by PCrighton
0
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I began making sourdough bread perhaps a month ago after many years of seeing it in my bread book.I followed a beginners guide from this site and spent a w... read more →

updated 3 days ago
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commented on 3 days ago
2
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I decided to look at the humble, easy autolyse in a bit more detail. Nothing complicated, though opinions vary on this one. This is a good addition to doug... read more →

commented on 1 week ago

New guy here

by fivestars
1
comment

Hello everyone, 58yo guy here. USA, central Indiana.Have been lurking, reading a lot on this Fourm and like what I have been reading. I want to learn more ... read more →

commented on 1 week ago

Dench Bakers

, Victoria

Dench Bakers is a family bakery. Tony Dench and John Dench own and operate the bakery and cafĂ© at N... read more →

updated 1 week ago

Crystal Waters

, Queensland

For these crispy, light and buttery sourdough pastries, come to Crystal Waters Bakery any Saturday f... read more →

updated 1 week ago
0
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Bread #71 - Mixed einkorn flour into a rye dough made with rye starter. Lovely, though it needed a few extra minutes in the oven. Big surprise was that the... read more →

updated 1 week ago
2
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Hi all,This is my first time making sourdough starter. Everything seems to be going alright, the starter is bubbling and rising. I started it three days ag... read more →

commented on 1 week ago

Soft crust

by Mr MFA
2
comments

Hi there,I have been baking for a couple of years now and mostly make sourdough with a crisp crunchy crust. Unfortunately my step daughter hates this - she... read more →

commented on 2 weeks ago