No these couches are not for sale.
We had a freezer full of bread so SWMBO banned me from the kitchen. Thinking that I might like to see if I could make ... read more →
Just to emphasise the importance of accuracy when you are weighing your ingredients I am posting the following.
I wanted to adjust my standard 750g rye rec... read more →
i googled and there is quite a few out there, did anyone tried making those mid-east flat breads and can recommend good version of recipe?
my wife used to ... read more →
i been reading some polish forums and i noticed that lots of people add vinegra to their bread, 2tblspoons per 500gr of flour
they claim it gives nice tast... read more →
I have been making leaven, following your instructions, and today I made my first loaf of Mill Bread. It is a great success, we can't stop eating it! ... read more →
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0631... read more →
All these photos of wonderful bread inspired me to bake last weekend and then to photograph and share the results. So finally after a busy week and two fa... read more →
Todays batch of English Muffins.
[img]http://sourdough.com&... read more →
Still trying to outpost yak-yak(TP)
[img]http://i3... read more →
They have a saying at the post office regarding rain, snow or shine and delivery! I just got through a 7 day black out in NYC, perhaps you heard of it? Wel... read more →
Well here's a few pics of my 10 prong food processor in action on 2 1/4 Kg of 64% hydration 1/3 Rye dough, oh yes it is sticky. The specks you can see are... read more →
One lovely loaf, during the hot black out in Queens where I live! Bill ... read more →
The starter calculator is now in the tools section and you can download it for personal use.
Using some of your stock starter this calculator will give you... read more →
Decided to get out of the rut and do something different, also mangle a few rules while I was at it.
The photos are of a 1400g Raisin, Walnut, and Honey lo... read more →
Just read on Teresa's blog where she has started using an oven stone on the top shelf of the oven as well as the one she bakes on.
I noticed the other day ... read more →
Well, thanks to chembake, I am learning new stuff! Today I get to eat crow, yum!
I did up a Two Night Super Sour two days ago. Today I baked...flop! I kn... read more →
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