I need help. I bought a little pizza oven form portugal. In hopes of baking bread, I insulated it with a 4 inch layer of 5 to 1 pearlite/mortar and stuccoe... read more →
Hi all, I got up this morning, my wife was already gone for work. I am a stay at home father for the next 18 weeks and have started making bread a few... read more →
Hi all, I'm new to sour dough baking and new to this forum. By way of background, I am living in a small rural village on the Pacific coast of Panama ... read more →
So I made my first starter yesterday following Peter Reinhart's recipe from artisan breads every day (3 and a half tablespoons of whole wheat flour a... read more →
Hi!. I'm a newbie at sourdough breadmaking, I just started a liquid starter last Saturday, I have absolutely no idea whether its good or not. I'll des... read more →
Hi everyoneI need need some adivice on how to slash your loaf effectively. I have read the tutorials and tried to slash at an angle with conviction. There ... read more →
Hi everyone,I just get a leaven (levain) identify as from San francisco and supply by somebody in england.I am worry because the shipping took 9 days.1-i f... read more →
Hi. New to the forum so hi everyone! I've only been baking for maybe a month - about 4 yeast loaves. I have a starter on the go for 3 days and it's looking... read more →
I work in a kitchen and one of my responsibilitys are to maintain the house bread (bread to be served to customers). ive been quite happy how ive been trea... read more →
My last couple of loaves were really nice. the most recent one is still in the oven for about 15 mins, but I can already see that I didn't get ANY oven spr... read more →
