These are made from the recipe posted by Jeremy (THANKS!!)
...here is a English muffin recipe I had from school, I know you like those nooks and cr... read more →
I'd love to see photos of your proofing setups ... if any.
From Bill44's flash new box, to your plastic tubs ... whatever.
I am seeking inspirati... read more →
Well a few of you have seen my previous attempts at a Focaccia, including the Flopaccia. Well in the past I have been chasing the high hydration type of fo... read more →
i joined this forums not so long ago but the amount of informations i soaked in is huge.
i been baking for many years but my bread was never what i was aft... read more →
I thought maybe you would like to see the slashing demonstration on my blog post yesterday:
[url]http://northwestsourdough.wordpress.com/2006... read more →
Todays bake, 3 half baguettes. One of these is just perfect for two people to have with dinner. These were cooked for 18 minutes at 230C on fan bake, I cou... read more →
I've been making buns.
Seeded party buns filled with lotus paste
... read more →
my wkend bake with spelt and rye. still mucking around with the water thing. the crumbs could be a little bit softer. other than that, the spring is goo... read more →
Well I did the first bake in the new oven today. A couple of 750g Pugliese bread from a recipe that Jeremy sent me. It's a 75% hydration recipe so it's a f... read more →
Just flicked a couple of loaves onto the stone. One landed resting against the back wall, while the other didn't quite all make it onto the stone and now ... read more →
Just the usual 3 white.
[img]http://sourdough.com.au/gal... read more →
Remembering the unslashed Latvian rye loaves of my youth I decided not to slash these three. I upped the hydration a bit to give them a bit more skin flexi... read more →
Reading english, american, australian and other recipes in english, I find it quite confusing what an array of words are used to describe a sourdough.
So ... read more →
No these couches are not for sale.
We had a freezer full of bread so SWMBO banned me from the kitchen. Thinking that I might like to see if I could make ... read more →
Just to emphasise the importance of accuracy when you are weighing your ingredients I am posting the following.
I wanted to adjust my standard 750g rye rec... read more →
i googled and there is quite a few out there, did anyone tried making those mid-east flat breads and can recommend good version of recipe?
my wife used to ... read more →
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