Hope someone out there can have a suggestion on the type of wood being used on a bakers table and whether it is oiled naturally or not.Any suggestion... read more →
Hey all , new member Chuckwagon here from Melbourne, Australia. Love the site and love Sourdough. Just got a loaf cooling as we speak. Just doing my appren... read more →
I made black sesame buns on Saturday with a coat of dutch crunch based on a recipe from Teresa's site. I didn't have maple syrup so I used golden syrup and... read more →
A basic sourdough white loaf, with 10% millet flour, 10% WM spelt, 10% millet flakes, and some more millet flakes on the top.
Makes a bit of a change from ... read more →
a few different loaves made from my pain au levain formula (wit... read more →
J read more →
Has anybody "Brother Juniper's Bread Book" written by Peter Reinhart? It is from Nov 2005 and has 208 pages, but only 30 recipes. I was a bit
tak... read more →
Arrr, 'tis the holidays me lads and I've not much more working (we did ~10000 hot cross buns...ugh...).
Anyway, I've been trying to bake once a day over th... read more →
[size=18]Rosemary Potato Sourdough. This bread is great with corned beef from St. Patty's Day![/size]
[img]http://www.northwestsourdough.com/ro... read more →
[img]http://sourdough.com.au/gallery/d/7834-1/CIMG0594.JPG... read more →
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 →
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