Ingredients

<p>Usual and unusual ingredients as well as grains and milling</p>

Baking in Paris

Hi, I have found multiple kitchen and baking shops in Paris. Unfortunately, because there are so many great bakeries all over,...

2 comments

Raisin breads

I have made several raisin breads using a recipe I copied from a library book. I use nearly 1/3 of the weight is raisins, so it...

2 comments

Wanting to find sourdough culture in Melbourne.

Hi, I am wanting to find a sourdough culture in Melbourne and i have no idea where to find one!! Can anyone point me in the right...

5 comments

Alfalfa House Coop in Enmore

I have lived in the inner west for years and have always known but never joined the coop in Enmore. I joined today and am going...

1 comment

Rye Flour in Hobart?

I am finding it hard to source rye flour (fine or coarse) in Southern Tasmania. Anyone have a source? Anyone know of an...

3 comments

Spelt flour in Sydney

Hi All, Can anyone tell me where I can buy good spelt in Sydney? I live in the Manly area. Thanks! Stewart.

10 comments

Equipment for the proving of 'bread-sticks'

I have recently started to make bread-sticks much like the Italian Grossini. For proving the 'sticks' I lay them out side by side...

3 comments

Bill's Lame

I'm just getting into sourdough and love the lame that Bill makes. Are they still being made and where can I send for one. I live...

3 comments

Slashing for a flash gash

Is there any real advantage is using lames to slash dough? They are not a big investment I know, but they are really just sticks...

4 comments

Diving Arm Mixer

Any of you good folks know where I could get a new or used one of these: http://www.youtube.com/watch?v=txWm9m325Js

5 comments

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