General Baking

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 4 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 4 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 4 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 4 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 4 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 4 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 4 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 4 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 4 years ago

Milk vs water

by Karniecoops
14
comments

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
comments

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
comments

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commented on 4 years ago
1
comment

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

Sourdough novice

by judaken
2
comments

I've been making bread on and off for many years but have never made sourdough, rather dterrred by the seemingly complex process. But spurred on by an arti... read more →

commented on 4 years ago
3
comments

I am having a terrible problem, I think. My sourdough has turned into a gel like substance and I don't know why. It's possible I might have gotten a pepper... read more →

commented on 4 years ago

Ciabatta Troubles

by riverbaker
3
comments

I have been baking ciabatta for about four months. I use a four shelf convection oven in a local restaurant.  I use a room temp fermentation for 18 to... read more →

commented on 4 years ago