Do any of you have some nice [b]recipes for bananas[/b]? Breads, muffins, whatever?
Carol. read more →
I was biting my lips yesterday when you mentioned the C word because I just made some cheesy thing.
Always a cheesecake of some sort (my... read more →
Has anybody of you cooked fresh bamboo yet?
Ours is shooting away now and since we had some terrible taste experiences last year I thought I better ask som... read more →
[url]http://photos1.blogger.com/blogger/5213/1164/400/DSC_5242.jpg[/url] read more →
Does anybody have a good recipe for a date loaf.
Normbake read more →
The cackleberries that came in one a day for months on end have gone up to 3 a day in recent weeks. Today I got 8 and I don't know what to do!
We had some ... read more →
Look at this! I bought it yesterday from our local fruito who brought it up from Sydney. Isn't it beautiful? Very nice, too!!! I hope he sells lots so ... read more →
That looked so nice on that rye bread!!
Can we have the recipe please? read more →
[url=http://kuali.com/recipes/viewrecipe.asp?r=1211]Here you go, Carla[/url]. I've only tried making this a couple of times. It's so easy for u... read more →
Guys....I'm done. The oven was fixed yesterday afternoon. I just have enough in me to snap some teaser pix. Recipes below.
Luscious Lemon Apricot Bars
[img... read more →
Here's what you all wanted, the Recipes Other Than section. Let me know of anything that should be changed, such as the name or summary.
Maedi read more →
Here is a lovely article that I discovered earlier this year in the Sydney Morning Herald's Good Food Guide.
We eat this salad probably two or three times ... read more →
I have used this recipe a couple of times now and the second time I kneaded it for longer than 10 minutes, more like 13-14 minutes and I also added about a... read more →
Here is a bag I did from the Pain Quotidien cook book, very nice recipe as is there miche, sort of a... read more →
UNIT WEIGHT: 500
DESIRED UNITS: 2
TOTAL DOUGH: 1000
Levain:ferment 27-29c 4 hours
First doug... read more →
I'm back baking at home after being away from flour for some time. What drew me back was the sweet nutty flavour of spelt flour. I've made up a sourdough ... read more →
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