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First loaf suggestions, if you please....

by Bread Or Alive { 2010 February 9 }

Hello!After a woefully slow to start starter, it now seems to be doubling in size nicely over 12 hours (or less), so I reckon I'm now ready to roll (ahem). It smells a bit like paint stripper, but I'm simply hoping this is very normal (if it isn't, then advice on rectifying this too would be marvellous). Read more...

Training

by wayne.stein { 2010 February 8 }

HiI am looking at a job change.I am a 47 year old and looking at a new career in baking.I have been a manager with Australia Post for the  past 23 years and all though enjoyed every year with them I have found a passion for bread. I did a course with Paddys Bread some time ago and have been captured with baking. I am hoppin...

Need STARTER help - had stroke & can't remember what I used to do!

by emrose { 2010 February 8 }

 Hello everyone,Read more...

looking to purchase a deck oven. bongard, doyon, or another?

by koloa { 2010 February 3 }

Grettings everyone,I am looking to purchase a deck oven which will be used to bake primarily bread. It seems that doyon, bongard, miwe, and pivallier are the most popular brands. Could anyone here comment on the brands? I have heard that the bongard ovens are the best in terms of durability. However, since I am here in the US, finding a t...

Recipes needed for Panini

by clwest { 2010 February 2 }

OK, My kids have flipped over the bread so much that they are leaving chunks when the new loaves are ready.  With that in mind, I have taken to Panini's to use it up (plus, Sour Dough makes the greatest Panini's!)So, do any of you have a recipe or two to share? Chris...

Finding a mill or another source for bulk flour?

by Base Hunta { 2010 January 29 }

Any tips on how to go about finding good quality flour locally? Would lofe to buy some big sacks of flour. This 1.5 kg bags are adding up. Would love to save some moeny and get out of the super markets. Local/Organic would be a plus :) Thanks...

Starter Has Gone Still

by 1knitchick { 2010 January 29 }

Hi there, I'm on day five on my starter - last night was the first day that emptied out most of the starter and refreshed it with more water and flour.  Apparently my starter doesn't like it because it hasn't really bubbled up much, increased in volume, etc.  It does smell rather stinky - in a good way - so I'm happy with t...

BBC LOOKING FOR AMATEUR BAKERS

by Love Productions { 2010 January 28 }

*** BBC Looking for Amateur Bakers ***Read more...

Need Help Getting Started - My Bread is a Brick (Pics Below)

by oakridge { 2010 January 28 }

Hello all, Read more...

returning after absence

by nowonmai { 2010 January 25 }

Not sure if anyone here remembers me from years ago as the annoying question asker just starting out with baking? I've just returned home to Tasmania after 2 years of travelling and researching bread on the mainland and overseas, and wanted to jump on and say a big thankyou to everyone that helped me to get started. The knowledge you...