Well the new bannetons work, produced 3 x 750g carroway rye. Too hot to cut yet, will post crumb photo tomorrow.
[img]http://www.sourdough.com&... read more →
I started with Dan's cassis currant loaf (THL), then, replaced the water with milk and butter, minus the yeast, added 1 tsp fresh ground nutmeg, 3 tsp suga... read more →
Here is my newest exploit, Cracked Grain Mill Loaf:
I baked up three loaves, here are two:
[img]http://www.northwestsourdough.com/2mill400a.... read more →
Here is some Pane Teresa bread baked today! (Bill named the bread!)
[img]http&... read more →
This is some of the second batch of English Muffins I baked yesterday. They are now residing in my stomach along with some bacon and eggs. Macca's eat your... read more →
A few loaves I baked at my Mothers house, electric stove no stone and while making multiple food items for a get together!
[img]http://i3.photobuck... read more →
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 →
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