General Baking

Crock pot

by ptakj
1
comment

Hi I was wondering if there is an electric crock to maintain optimal storage temp? I live in a MH and any one with the experience knows maintaining constan... read more →

commented on 2 years ago
3
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commented on 2 years ago
7
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My wholemeal flour has gone rancid.I have gradually been becoming aware that my breads made with wholemeal flour have been losing their beautiful delicate ... read more →

commented on 2 years ago

soaking additions to dough

by sourdoughmama
5
comments

I am enjoying sourdough baking, but ready to start having fun with my favorite recipes.  I like using a recipe as a guideline and no want to aadd extr... read more →

commented on 2 years ago
5
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Hi all I'm an avid sourdough maker in Perth (getting better and better thanks to this site and Yoke Mardewi's books) and am heading over to ... read more →

commented on 2 years ago
0
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Hehe, I caught the first bit of you appearance on Gourmet Farmer last night (interrupted, so the rest was recorded).Quite like the show, and it's nice to s... read more →

posted 2 years ago
1
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 When I returned from San Francisco recently I brought with me a packet of “Mr Bakers Sou... read more →

commented on 2 years ago
3
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 Hi, I’m new here although I have been reading this forum with interest for some time. I... read more →

commented on 2 years ago

Friday Silliness

by mozzie
2
comments

A hotel for sourdough starters ... wow. leaving pets with strangers is one thing, but food pets?http://www.thelocal.se/36414/20110928/ read more →

commented on 2 years ago

Trip to Sydney

by ryanjs
2
comments

 Hello everyone, My name is Ryan and along with my business partner Eddie, we run a small Artisan Sourdough Bakery Called 'Volare' here in New Ze... read more →

commented on 2 years ago

Jack Lang video

by stickymitts
2
comments

Hi, I have seen several refernces to Jack Lang's demo on proving which I believe is a video.  However I cannot see it listed under Videos and a search... read more →

commented on 2 years ago
0
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Hi everyone, I have been a lurker here for awhile, but I am still realtively new to this site.  My name is Jackson, and I was born and raised in ... read more →

posted 2 years ago

Faux or Dough

by Zhiem
4
comments

www.theage.com.au/entertainment/restaurants-and-bars/faux-or-dough-20110806-1ig3j.html Saw this article in The Age and thought it might be of interest... read more →

commented on 2 years ago

starter

by Turtle
5
comments

 I have a problem that I need help with. I haen't been on this site for awhile, because I posted a question here and got an obnoxous reply. However, h... read more →

commented on 2 years ago
2
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http://www.theage.com.au/entertainment/restaurants-and-bars/sting-in-the... read more →

commented on 2 years ago

Newbies to the forum....

by Tolly Dough
4
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regarding many newbies to this forum:  I concur, a good reference book will save you lots of time, give you a basic knowledge of bread baking and be a... read more →

commented on 2 years ago