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 →
The forums (Dans) and this one were quiet this weekend, must be the weather!
Here is my contribution!
Bill these are for you!
[img]http://i3... read more →
First loaf out today, 2 to go. Using the top stone, can you believe the spring from a 1/3 rye loaf?
[img]http://www.sourdough.com.au/galler... read more →
all alone, the Missus is off on a short business/pleasure trip to the home country and I am home alone, baking!
Pizza dinner, anchovies, olives and... read more →
Very pale...yes. Mistake......no.
Being too wet to go and watch my grandaughter play netball I decided to stock up the freezer with stuff to eat with a mea... read more →
Anyone want to see some flops?
It would be great if there were a... read more →
I had a go at Jeremy's Miche recipe using spelt and graham flour (and less water).
We ate almost half of it for dinner with salami, ham and cheese - quite ... read more →
I added a few firebrick to the sides of my oven and then added the baking stone and also had a baking stone on top.(Gee we'll do anything for cutting edge ... read more →
Yes France lost, I won't speak of it anymore instead I will leave some images of both Italian and French loaves!
[img]http://i3.photobucke... read more →
I have re-posted this here from the 'finding ingredients' etc thread because I thought a few more people might be interested in it. (That is, why ... read more →
Todays bake: wannabe wholemeal bread (I usually use half white half rye and graham flour for this, but I ran out of graham and had to use an ancient wheat ... read more →
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