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2
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I have been playing around with the idea that it might be possible to develop a gluten free bread wi... read more →

commented on 26 weeks ago
4
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Hi there, Does melting butter before you incorporate it into a bread dough (in my case, croissant dough, or a brioche) make a difference to the f... read more →

commented on 1 year ago
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Is there anyone who is baking german-style pumpernickel breads who would share tips and methods with... read more →

commented on 1 year ago

Play dough...

by Broodt
0
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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 →

posted 2 years ago
2
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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 →

commented on 2 years ago
16
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I have been making white spelt sourdough Bao.They taste great!However. I have a problem.I steam them... read more →

commented on 2 years ago

Ginger beer plant

by Cielkaye
17
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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 →

commented on 2 years ago
20
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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 →

commented on 2 years ago
8
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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 →

commented on 2 years ago

Blackberry Bakery

by albuck99
1
comment

I thought I would just give a plug for a local bakery which has recently changed to real bread makin... read more →

commented on 3 years ago
2
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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 →

commented on 3 years ago
0
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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 →

posted 3 years ago

Cliffside Bakery

by Adam T
2
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 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 →

commented on 3 years ago
6
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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 →

commented on 3 years ago
9
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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 →

commented on 3 years ago
2
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Hi all, 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 →

commented on 4 years ago