I haven't posted for ages, been super busy with school. I still bake every week, I just don't get around to taking photographs. Bad me.
For my b... read more →
Just had a infamous late spring snow storm, when it snows I bake! Based on Thom Leonard's formula from Maggie Glezers book.Brrr it sure is cold and plenty ... read more →
Getting ready for an interview with a baker and the cold being a great excuse to stay indoors allowed for some baking, new and old formulas!
Tourte au Sarr... read more →
Anybody have one? How do they do for bread baking?
Anyone know of a US dealer?
Just bought a house, and we have an unused chimney going right through the ... read more →
Do you or don't you? For my buns...usually around 60 - 80g, I never slash. I don't see them bursting at the wrong places. Is it necessary?
"Happy Vale... read more →
I had the time and had some starter moving for a Ciabattine and a Tabatiere de Jura
[img]http://sourdough.com.au/gallery/d/7354-2/CIMG1778.... read more →
Today or should I say last nights bake was a calculator I found from the pages of Mike Avery for a 3 stage levain
http://www.sourdoughhome.com/privacypolic... read more →
My grandma knows that my starter is still up and coming and that I've been aching to bake with it. So, to help ease the pain a little, she let me have some... read more →
I was really wanting to bake after my potato bread barm and rye.I bought some great sausages and cheese from my local shops and well had some starter read... read more →
Spent the weekend lounging and baking! Was inspired to finally try Nancy Silvertons Izzy's rye as well as Dan Lepards Barm ale and potato
I had made the al... read more →
How do you guys store your bread?
After spending all that time baking, and often at odd hours when it wont be eaten straight away
Whats the best way to kee... read more →
Having just pulled a muscle in my back and undoubtedly in my brain I decided to make some rolls with dried berries from the metropolitan bakery book in Phi... read more →
Does anyone know the optimal time to steam or humidify the dough after loading in the oven? We are having discussion about this on another forum and I had ... read more →
hello all -
i am a bread life devotee...
...i bake at work....
production manager and daytime baker for a medium sized wholesale ... read more →
I used [url=http://www.sourdough.com.au/forum/viewtopic.php?t=243]this[/url] recipe to pop my sour dough cherry
Here is the result
[... read more →
loaves in the afternoon sun - Sunday's bake, and not a pot in sigh... read more →
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