Dear baker friends in australiaI want to know where I could apply for head bakery job in Australia About myself . im 36 year old egyption head bakery ... read more →
Of late, I've been baking more and more with rye since I've a german neighbour for 2 months. First, a small finger in, with a few tablespoons of rye, then ... read more →
Note inserted on 10 April 2008: Read more read more →
We had 18 guests and more than 30 carollers over on Christmas Eve. A sampler of dinner served. Didn'... read more →
I know this is not the best thing to do, but, don't you sometimes (well, for some people like me, most times) wing it when you make your breads? I don... read more →
We don't celebrate Halloween in Malaysia but its influences must have rubbed off on me, because I really feel like doing some wicked slashing.Read more read more →
I have a feeling I'll monopolise this thread........ Here's today's Barley Rye Sourdough. I toasted ... read more →
I don't know where the challenge was, couldn't find it so I am posting here. Please move it wherever... read more →
Let's see lots of ciabatta(s?) in October and beyond. Check out the ciabatta threads here ---> Do... read more →
Inspired by Pab and motivated by pure food lust, I made 67 swans plus a couple of other desserts for... read more →
TP is busy but a while back she said the next bake off would be Sourdough Pretzels. Here is what I did to make Sourdough Pretzels http://oakflat... read more →
Why not lets do a contest!
350g size or 60 g petite bags
270 flour (type 55 if you got it)
45 grams corn flour (fine mill)
2gram yeast (optional if you t... read more →
What would make this a fav watering hole or boulangerie for you? Let's start with suggestions for bake-offs and topic of sourdough disc... read more →
Dear BakersRead more read more →
We want to see lots of [s]ciabatta,[/s] focaccia, naan and other leavened flatbreads. Here are some previous threads with formula. If you come across other... read more →
Let's get creative for August (gosh, are we into the 8th month already??) and make fougasse, sourdough, of course. For those of you who are unfamiliar with... read more →
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