General Baking

Openess

by chazzone
4
comments

 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 3 years ago
0
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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 3 years ago
6
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Hi,We would like to buy a cafe-boulangerie-patisserie. Australian citizenship.Thanks for your offers.  read more →

commented on 3 years ago

At last on my 4th attempt

by alexandra75
2
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Hi everyone, at last on my fourth attempt my bread has come out quite good I think. The taste is jus... read more →

commented on 3 years ago
2
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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 3 years ago

First Post.. Hello!

by Gundarak
2
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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 3 years ago

EVOO in Dough!!!

by GreenSpyder
6
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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 3 years ago
36
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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 3 years ago

Couche Practice

by chalala
7
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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 3 years ago

Forgiving or not

by Kiwi baker
3
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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 3 years ago

Shop seems to be dow

by winemaker01
2
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Hi, I wanted to order a 750g banneton but the shop link appears not to be working. If anyone can advise I'd be grateful. Cheers, David of Red Hill aka Eldr... read more →

commented on 3 years ago
4
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I am new to the forum. I live in South Africa where I own a home bakery with two wood-burning ovens.... read more →

commented on 3 years ago
3
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I've been lurking around the site for a good few months now, finally got around to registering the other day and it's time to say hello :)I've been interes... read more →

commented on 3 years ago

New Member

by Scratch-Mixer
2
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Hey there,I just thought i would introduce myself as ive registered today.My name is Mick and im from Melbourne Australia, i'm a 25 year old qualified brea... read more →

commented on 3 years ago

A proper introduction

by saccharomyces
19
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 Greetings esteemed sourdough community! I have been lurking around the site and forum for clos... read more →

commented on 4 years ago

Hot dog! Success!

by Dorean
2
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So, after starterattempt #1 turned to water after a week of nurturing, and starter attempt #2 just failed to start, and starter attempt #3 started well, th... read more →

commented on 4 years ago