General Baking

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 4 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 4 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 4 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 4 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

Not lite enough

by Johnny Famous
6
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  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 4 years ago

Hello from Canada

by Adam T
35
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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 4 years ago

August in the UK

by Fire Beard
5
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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 4 years ago
0
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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 4 years ago
5
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 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 4 years ago

Electric Dough Mixers

by Scarsdale
6
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 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 4 years ago

Milk vs water

by Karniecoops
14
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I realise this may seem like a daft question, but I'm just mid-way through making my first batch of croissants, and I'm wondering why do sweet breads use m... read more →

commented on 4 years ago
4
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In a few weeks we'll be in Spain for the holidays. I have to eat sourdough bread for medical reasons and normally bake my own. Does anyone know if sou... read more →

commented on 4 years ago
18
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commented on 4 years ago
1
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I've seen several comments about dough sticking in baskets, plastic molds, etc.  Several years ago, I was fortunate to take a SD course w Peter Reinha... read more →

commented on 4 years ago