OK...I'm going to show my ignorance and newbieness here - BIGTIME. I've been reading and trying to grasp the essence of what is going on in [url=http:/... read more →
Wasn't quite sure what forum to post this but decided on this one as it's not strictly about the bread...
I'm finally, after years of coveting, about to st... read more →
I'm heartbroken. The Shipton Mill's Organic 3 Malts and Sunflower Brown Flour I brought back from Dan's class is about finished. I just LOVE its flavour. I... read more →
To all of you in the US of A, Happy Independence Day! So, what are you guys baking to celebrate? read more →
Yes Bill, I have looked at your profile
I repotted my chinese juniper last weekend, so what has been happeneing in your bonsai garden of late? read more →
Hi Folks, if you'll have me I'd like to come back.
Won't have anything to report until a small medical crisis with my ma-in-law is resolved.
Upcoming progr... read more →
Made this Chocolate Chocolate Challah (an eGullet recipe) today; unsweetened cocoa powder in the dough and dark chocolate chunks kneaded in. Smells delumpt... read more →
Is it true, has he gone into exile read more →
It has been very interesting and heartening for me, and I'm sure Graham, to watch this forum grow.
You could relate it to a sourdough starter. Very little ... read more →
So I was pretty stretched this week with these 2 cakes and 2 other Teacher Appreciation cupcake cakes which I didn't take pix.
Farewell cake given by me as... read more →
I'm having a quiet afternoon so I decided to go through the members list and check out a few of their websites.
I had a look at the website belonging to Te... read more →
After hearing someone from this site on the radio I got all keen and checked this site for recipes and such.
I got in and commenced my starter... read more →
Just signed up and wanted to say greetings to you all and that this looks like it's going to be a great forum.
Don't believe in magic or miracles but I met... read more →
I am trying to find organic/biodynamic sourdough bread made from freshly milled wholewheat (or spelt, kamut, rye etc. My husband is seriously ill and must... read more →
I'm an apprentice in Brisbane. Quoted from this site...
"Fermentation is a key part of making bread flavoursome, digestible and have good keeping qualities... read more →
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