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 →
Ok folks I defied my own famous words and dipped into the pot, so to speak! I followed a recipe from a bake at locatelli demo I found on egullet, by Dan Le... read more →
version of the Thom Leonard recipe in Maggie Glezer's Artisan baking
[img]http://www.sourdough.com.au/gallery/d/5756-2/DSCN1783.JPG[/im... read more →
Okay, I'm a convert now! Pot baking trial # 2 came out great and I wrote it up on my blog today. Here is a picture of the bread still in the pot:
[img]http... read more →
Last week I embarked on a series of pot bakings - from the half white flour and half wholewheat (which is my "whitest" bread) to the 80% spelt fr... read more →
Well here is my first loaf from a real baking pot, not the pyrex bowl:
This is a loa... read more →
This morning's bake.
A variation on the formula that I have been baking in the last week or two, with 80% hydration. This time with 32% supermarket white o... read more →
Here is the the studded loaf!
Jeremy read more →
Labour weekend came around and I decided it was time to fill the freezer. These are the sourdoughs; 2x66% rye (J Hammelman - Bread), 4 x white (D Brettschn... read more →
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