General Baking

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posted 2 days ago
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Hey everyone,I love this community.  I deliver sourdough bread to businesses as my day to day job.  Recently I realized how great it would be to ... read more →

commented on 5 weeks ago
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Dear fellow bakers . I am taking few months off to gain more knoldge and understanding of bread . I want to spend a few months in Provence and the alpes in... read more →

commented on 11 weeks ago
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Before I begin to make a series of new challah recipes to learn to make this bread without my bread ... read more →

commented on 12 weeks ago

Bread blogging

by leonfurze
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Hello all and Merry Christmas! I started baking a few years ago and got into sourdough almost straight away, and I never would have got much further withou... read more →

commented on 15 weeks ago
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Hello. I'm interested in bread baking-  at a low temperature.-  on the entire area of ​​the furnace (one big loaf) .  I wo... read more →

commented on 16 weeks ago
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We are holding a bread bowl event and need to buy in bulk.. approximately 200-300 bowls (guess right now) .. we are located in Connecticut and would neeed ... read more →

posted 17 weeks ago
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Bread #35 had a sponge with rye flour and then the dough included oat flour, whole wheat, wheat bran and bread flour. A nice bread with a different taste.N... read more →

posted 25 weeks ago

Waffles

by Sarniagirl
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I recently made some waffles in my new (birthday present) waffle iron. My Belgian husband has declared that although they were OK, they weren't the sam... read more →

posted 27 weeks ago

bread

by oldman78
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I have been baking bread for some time, The grand kids ask why isn't it white like the bread in the shops. I tell them its the colour of the yeast, as ... read more →

commented on 33 weeks ago

Opening a Bakery

by Sonnenblume
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Hi all,I am not new to baking, and have been doing it as a hobby for a long time now and absolutely love it.I am looking into opening a bakery of my own, b... read more →

commented on 35 weeks ago
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I used to make a perfectly good 100 percent whole wheat bread - with commercial yeast - in my breadmaker and baked in the oven. Now, up to bread #29 in my ... read more →

commented on 36 weeks ago

Loaf shape question

by anniebakes
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I'd love some second opinions on my loaves. I am pleased with almost all elements of them (flavo... read more →

commented on 47 weeks ago
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Hi guys, I'm a home baker just geting into the artisan bread making and I was wondering where you buy your different flours and grains. At the moment I... read more →

commented on 50 weeks ago

KitchenAid

by Gerald
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Hi all,I'm new to the Sourdough Forum.  This just a note to let you know that when buying a food/dough mixer chose carefully.My KitchenAid Artisan... read more →

commented on 50 weeks ago
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I started my first starter almost a week ago.  Used a sf starter flakes and cultured it with or... read more →

commented on 1 year ago