Anyone want to see some flops?
It would be great if there were a... read more →
I had a go at Jeremy's Miche recipe using spelt and graham flour (and less water).
We ate almost half of it for dinner with salami, ham and cheese - quite ... read more →
I added a few firebrick to the sides of my oven and then added the baking stone and also had a baking stone on top.(Gee we'll do anything for cutting edge ... read more →
Yes France lost, I won't speak of it anymore instead I will leave some images of both Italian and French loaves!
[img]http://i3.photobucke... read more →
I have re-posted this here from the 'finding ingredients' etc thread because I thought a few more people might be interested in it. (That is, why ... read more →
Todays bake: wannabe wholemeal bread (I usually use half white half rye and graham flour for this, but I ran out of graham and had to use an ancient wheat ... read more →
I stated in a previous post that I would be doing further experiments with Don's starter in an endeavour to find out more about it. The following is what I... read more →
Well this is my first attempt at Kaiser Rolls and as usual the next time I do them there will be a few fine adjustments, only cosmetic though.
I must say t... read more →
Let me give you my conclusions at the start, and I will elaborate further down the post. Don's starter may be:-
1. An absolutely unique starter derived fro... read more →
Tried some baking this week and this are my results. Some muffins with coffee would be swell for breakfast
http://www.sourdough.com.au/galle... read more →
Seeing as my last two breads turned out great (were eaten before I had the chance to take pictures) I decided to give Dan Lepard's white leaven bread a sho... read more →
Todays bake 3 loaves of white. What! You can only see two?
Well as the first loaf was going into the oven this morning one of my sisters-in-law called in o... read more →
Don (Donyeokl) sent me some of his starter to try out and give my opinion of it. The report on the starter will be a separate post.
To try out his starter ... read more →
a converted preferment dough!
[img]http://i3.photobucket.co... read more →
[img]http://i3.photobucket.com/albums/y58/q... read more →
[u]Dedicated to Bill[/u]
It could only happen to me. At the start of May I did a three day ?Going Professional? course with that noble son of Oz, Paul Merr... read more →
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