Dear all, I came across this very nice product concept...Challenged to ‘make a toy that has a reason to exist,’ graduate designers at creative ... read more →
Gday everyoneI hope that I have put this in the right forum. Anyway, I have a friend of mine that is a coeliac, and I read about a week or so back (in an i... read more →
I have been playing around with the idea that it might be possible to develop a gluten free bread wi... read more →
I have been making white spelt sourdough Bao.They taste great!However. I have a problem.I steam them... read more →
Hi, I am in Melbourne, Australia. I remember fondly the ginger beer that my aunt made when I was a child from sugar, yeast and ground ginger. I w... read more →
Does anyone have a link to HACCP compliant proving baskets? I know there are plastic proving forms available, but I can't find any on the net.
Second quest... read more →
I have just learned, much to my great disappointment, that the world is flat. I can clearly see my mistake now. I had thought that I was making glute... read more →
I thought I would just give a plug for a local bakery which has recently changed to real bread makin... read more →
I am attempting to make my own sour dough starter with a recipe I took out of the KA cookbook. I proofed my yeast to make sure it was still alive, because ... read more →
Ciabatta has finally become a popular bread in Trinidad ( a small island in the caribbean) . We have a family owned business Pascal's Bakery, its been arou... read more →
I would like to learn more about this Cliffside Bakery in Toronto Ontario. The link to their website doesn't work, and other links I found on google ... read more →
I'm working on a project to produce and distribute 100% pure teff injera (the flat bread in Ethiopian cuisine) in the San Francisco Bay Area. The small sta... read more →
Good little article on more research on sourdough and health.http://www.ctv.ca/servlet/ArticleNews/story/CTVNews/20080707/sourdough_s...Thanks Maedi for fi... read more →
Not that I was a very prolific poster in the first place, and you probably haven't noticed my absence in the forum, but I'm back baking! I quit my... read more →
I have just started finding out about bread stamps. Does anyone out there know about this way of mar... read more →
I know a lot of people have different opinions about starting their sourdough cultures. Some people use fruit to start off while others use just flour... read more →
Or Sign up with us.
by Graham & Maedi
462 people online - 23,884 posts and counting!
© 2013 Artisan Baker