General Baking

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The room temperature has dropped to about 15 degrees and I am struggling with my starter. At first I thought it had given up the ghost as there was no move... read more →

commented on 4 years ago
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Hello to all the professional pastry and baker chefs,I am  a professional pastry and cake artis... read more →

posted 4 years ago

Food Cost Going Up

by JulianW
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Food cost today is incredibly high. I wonder of ways on how to economize by knowing how to bake and cook at home. I think baking breads instead of buying t... read more →

posted 4 years ago
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 I don't understand why this happened. I prepared the dough and baked it same as usual.I didn't... read more →

commented on 4 years ago

Introduction

by Ruisleipä
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I am new at baking and i am looking to create my own sourdough100% dark as night "ruislimppu" ;)Since i find most rye breads lacking in... read more →

commented on 4 years ago
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 This is my first post here... I'm new to sourdough breadmaking, and absorbing everything I can... read more →

commented on 4 years ago
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I though I stop by and drop quick "hello"Hope everyone that knows me around here is well and enjoying lifeMyself I been bussy... read more →

commented on 4 years ago

Openess

by chazzone
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 Hey folks,I'm new here, but not new to baking or sour dough.  I got my first starter from a friend of my grandmother's, when I was 13, and I kep... read more →

commented on 4 years ago
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Okay not Sourdough, but when you try to find recipes for " Irish Bread", only recipes for this type of quick bread are offered.  I woul... read more →

posted 4 years ago
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Hi,We would like to buy a cafe-boulangerie-patisserie. Australian citizenship.Thanks for your offers.  read more →

commented on 4 years ago
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 Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and heavy crumb. ... read more →

commented on 4 years ago

First Post.. Hello!

by Gundarak
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Hi There,  I wanted to introduce myself. People call me the Bearded Chef and I currently cook and reside in Boston MA. For a while I wa... read more →

commented on 4 years ago

EVOO in Dough!!!

by GreenSpyder
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I've been using the usual 100:50:40:2/flour:water:starter:salt recipe, and have had good results.  As my starter gets more mature, my bread develops b... read more →

commented on 4 years ago
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Food producers call for action as grain prices soarLauren Etter and David Kesmodel | February 15, 2008 WITH the price of wheat and other grains... read more →

commented on 4 years ago

Couche Practice

by chalala
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Can anyone advise me on what the practice is with mouldy couche(s).  I've read that the mould on a couche is not a problem ... but I'm not sure whethe... read more →

commented on 4 years ago

Forgiving or not

by Kiwi baker
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 HI I am relatively new to to using sour dough and while I have had a reasonably good level of results I am somewhat confused between books and a... read more →

commented on 4 years ago