TeckPoh I have just take a trip through your site of cakes and breads etc.
What a joy to see, thank you for showing........ qahtan read more →
My new Lame came in from Bill. Thankyou Bill ! It is very elegant and has a wonderful fit in the palm. I used it for the first time this morning, and it wa... read more →
New batch of bread, whole wheat grain loaf from Jeffrey Hamelmans book!
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0539.jpg[/img]... read more →
I am testing what effect different additions have to the starter. I am using my NW starter and I made a big batch of starter using 1:1:1 = flour:water:star... read more →
Some levain that I baked this morning after a lull in the fridge, good taste and was inspired by the cam starters mixed flours so went ahead and made a rec... read more →
Like a dog that's just been let off the chain, I went mad when SWMBO let me back in the kitchen.
3 x 1Kg loaves of white and 2 x 750g carroway seed rye, ha... read more →
Has anybody used a ph meter or ph strips on their starters would be interesting to know what they measure...
Cold here this morning in south Brisbane 12c i... read more →
Made this bread that I have been working from a Bio-bakery in Berlin and just filled in the % with my hydrations and sour with the aide of a friend... read more →
I have four separate starters that I bake with. Last night I fed each one at about 150% hydration. Today I added 8 oz water, 8 oz bread flour and 4 oz each... read more →
This bread did not have a chance for survival from the beginning. It was a busy day yesterday...was multi-tasking. I started with neglecting to catch my st... read more →
Won't post any pics, you've all seen my loaves before.
Just finished baking 3 loaves of a recipe from NW Sourdough called "Two Night Super Sour".... read more →
Guess who won't be buying English Muffins from now on.
A very interesting recipe and method, it's 81.6% hydration, not one for the faint hearted.
My fi... read more →
Well as I said this morning to Donyeokl I made his Focaccia, well a poor imitation of it anyway. Followed the recipe to the letter, but in reality it didn'... read more →
Hi I made up a recipe that is somewhat like an English muffin bread.
Here is the bread:
[img]http://www.restorides.com/~mom/bread/sponge2.j... read more →
I'd like to get a thicker crustier crust on my sourdough baguettes. I spray them with water, leave some water in a tray in the oven and bake at 225 degree... read more →
Here is my bake for today. It is a Sour Dill Onion Rye Loaf.
Instead of Dill seed I used crushed dried whole dill, it gave a great dill flavor.
[img]http... read more →
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