General Baking

Ciabatta Troubles

by riverbaker
3
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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
10
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I listened to the podcast that Jeremy did with Graham and decided to become a member of this interesting community.  My name is Bart, I live in Belgiu... read more →

commented on 5 years ago
5
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First, what a great site -- beginner's blog, forums, lots more. Since discovering this several weeks... read more →

commented on 5 years ago
3
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Hi allJust starting my first sourdough today and I dont have any proofing (proving?) baskets. I figure that I can just use a large baking pan, tea towels a... read more →

commented on 5 years ago
3
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How gorgeous to see Graham and his oven just now on SBS TV.  The show is 'Gourmet Farmer' about an ex city slicker called Matthew in a classic&nb... read more →

commented on 5 years ago

Help a London rodent....

by rudehamster
4
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 Hello people...I've recently taken up breadmaking (add lots of slurping noises and additional moaning about waistline here). I bought a breadmaker to... read more →

commented on 5 years ago
6
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Hi All,  I am looking to purchase a bread machine.  I am from Vancouver, Canada.  Nothing too expensive maybe under $100.  Can any... read more →

commented on 5 years ago
8
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Not sure if anyone here remembers me from years ago as the annoying question asker just starting out... read more →

commented on 5 years ago

Good bakeries in Tassie?

by trentmaier
9
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 Gday everbodyRead more read more →

commented on 5 years ago

BBC LOOKING FOR AMATEUR BAKERS

by Love Productions
0
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*** BBC Looking for Amateur Bakers ***Read more read more →

posted 5 years ago
12
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I have been baking bread on and off for years (with reasonable results, generally with commercial-yeast starters), but have only got truly serious about it... read more →

commented on 5 years ago

Dough looseness

by Tony M
2
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Hello all. I'm a brand new member to this blog. I'm a relatively new, enthusiastic baker. I have a question. In baking out of Hammelman's Bread book, I've ... read more →

commented on 5 years ago
1
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Hi all!Just want to let you now of my new venture  where I have developed  Australian  Bakers Forum . To be brief my intent is to develop a... read more →

commented on 5 years ago

i've got one too

by 3petitspains
4
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hello alljust thought i'd mention my blog too :)haven't had a thousand visitors (like celia) but maybe now...?also noticed a link to sough dough hot-cross ... read more →

commented on 5 years ago

strawberry mousse

by Jeremy
6
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Srawberry mousse I did for a party at work, from Hidemi Suginos book, what a pastry chef! I even h... read more →

updated 5 years ago

Just saying hello!

by redd_angel55
5
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Hi everyone, just a quick hello from me! I am new to Sourdough baking, but certainly not new to eati... read more →

commented on 5 years ago