General Baking

EVOO in Dough!!!

by GreenSpyder
6
comments

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
comments

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
comments

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
comments

 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
comments

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
comments

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
comments

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
comments

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
comments

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

commented on 3 years ago

Hot dog! Success!

by Dorean
2
comments

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 3 years ago

Not lite enough

by Johnny Famous
6
comments

  Hi all this is my first post so be gentle.I have been baking sourdough since January 2010 since building a wood fired oven at home.I normally b... read more →

commented on 3 years ago

Hello from Canada

by Adam T
35
comments

Hello everyone. I was doing some random bread related searching on the net, and came across your website. So far so good!I am an artisan baker from Ontario... read more →

commented on 3 years ago

August in the UK

by Fire Beard
5
comments

If any of you are going to be in the UK at the end of August (2010) I am organizing an informal gathering of amateur bakers.www.danlepard.com/forum/viewtop... read more →

commented on 3 years ago
0
comments

I've found a local flour, although I've yet to try it in this heat.  It's Bluebird flour, produced in Cortez, Colorado and cutely bagged in an old-tim... read more →

posted 3 years ago
5
comments

 What's the difference between fresh yeast and instant yeast ?  Instant yeast looks easier to use but why people still use fresh yeast bulk ... read more →

commented on 3 years ago

Electric Dough Mixers

by Scarsdale
6
comments

 Good eveningCan anyone offer any tips on purchasing an electric bread/dough mixing machine?  I currently bake sourdough once a we... read more →

commented on 3 years ago