I was at my local wholesaler recently, and they had bags of "flour sharps". Is this just bran? Can someone please explain to me what they are, ... read more →
I am going to make sourdough pancakes for a larger group than usual. Do I need to increase my starter size in increments, i.e. feed and expand it sev... read more →
My mate Kevin Sherrie from All Grain Milling in
Tamworth spotted me a bag of his bread flour. Unequivocally the finest
bread flour I've ever used.&nb... read more →
Hi everyone. I am new here. I've chosen the user name Pasqual because of a georgeous wee story we have here at home for the kids about Pasqual and the ki... read more →
Graham, it is truly fine... read more →
I hope there is an image here of my best sourdough to date, not only do I think it looks good, but it tastes good too. I will put the image in ... read more →
Hi, Well there's this weird facebook group/event that I joined called "panic buy carrots on May 15th" (link here and read more →
I learnt something yesterday. I've always baked my breads in a fan forced oven. They cook very quickly, 20 - 25mins at 220C. They go a ni... read more →
I had a conversation with friends last night which I thought might make a nice forum discussion topic. Years ago, when I first tried to make bread, i... read more →
Hi folks,So the second batch of spelt came and went - it was great, and it's already gone! One loaf I gave to a friend who fixed something at our house for... read more →
Got my first order today from Santos in Byron Bay, NSW, and I'm so excited ! It's got organic spelt (white and wholemeal), kamut flour, persian figs,... read more →
Here is some one day sourdough I baked up yesterday, it is Oat & Honey.
This is for the people in my life that just have to have soft sourdough.
I also... read more →
Good day,I am curious about just when in the process of making sourdough breads/goodies, that it is okay to introduce metal to formula.It is my understandi... read more →
Bread making for me has two distinct stages. The first is the making of the dough, and I have a recipe for that which I rarely waver from. I wi... read more →
(Maedi, this is hard, my box to type in is only an inch wide!) To continue, I have been experimenting with Spelt and thought you might avoid some of t... read more →
Lifted from Danubian's post-poll analysis. Was thinking it would make a good thread.[quote=Danubian]Read more read more →
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