General Baking

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Hi everbody, Im new to this forum and just started making my own breads about a year ago and now bake for friends and family. I'm a fan of organics and... read more →

commented on 1 week ago
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HI, I popped into the bakery when in tassi last year, and asked this question, but can't remember the exact answer. I understand the added water will a... read more →

updated 7 weeks ago
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I found a few nice bakeries and enjoyed lievito naturale pane - sourdough bread. Really, it sounds w... read more →

updated 8 weeks ago
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This is my first time to post here.  I am just new to sourdough and have made a few things with my starter.  Today I tried the Rustic Sourdough N... read more →

commented on 9 weeks ago
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Have you ever had one of those days where the simplest baking task seems like an immense hurdle?  I'd mixed my dough (my everyday bread modified w... read more →

commented on 19 weeks ago

Baking Survey

by hitmonlee
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Hello! I am making different breads as a class project and would love to hear your feedback on my survey.Any answers are helpful!Thank you :)Read more read more →

updated 21 weeks ago
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 Read more read more →

posted 31 weeks ago
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Hey everyone,I love this community.  I deliver sourdough bread to businesses as my day to day job.  Recently I realized how great it would be to ... read more →

commented on 36 weeks ago
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Dear fellow bakers . I am taking few months off to gain more knoldge and understanding of bread . I want to spend a few months in Provence and the alpes in... read more →

commented on 43 weeks ago
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Before I begin to make a series of new challah recipes to learn to make this bread without my bread ... read more →

commented on 44 weeks ago

Bread blogging

by leonfurze
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Hello all and Merry Christmas! I started baking a few years ago and got into sourdough almost straight away, and I never would have got much further withou... read more →

commented on 46 weeks ago
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Hello. I'm interested in bread baking-  at a low temperature.-  on the entire area of ​​the furnace (one big loaf) .  I wo... read more →

commented on 47 weeks ago
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We are holding a bread bowl event and need to buy in bulk.. approximately 200-300 bowls (guess right now) .. we are located in Connecticut and would neeed ... read more →

posted 48 weeks ago
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Bread #35 had a sponge with rye flour and then the dough included oat flour, whole wheat, wheat bran and bread flour. A nice bread with a different taste.N... read more →

posted 1 year ago

Waffles

by Sarniagirl
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I recently made some waffles in my new (birthday present) waffle iron. My Belgian husband has declared that although they were OK, they weren't the sam... read more →

posted 1 year ago

bread

by oldman78
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I have been baking bread for some time, The grand kids ask why isn't it white like the bread in the shops. I tell them its the colour of the yeast, as ... read more →

commented on 1 year ago