About
Getting ready for an interview with a baker and the cold being a great excuse to stay indoors allowed for some baking, new and...
Do you or don't you? For my buns...usually around 60 - 80g, I never slash. I don't see them bursting at the wrong places. Is it...
I had the time and had some starter moving for a Ciabattine and a Tabatiere de Jura [img]http://sourdough.com.au/gallery/d/7354-2...
Has anybody "Brother Juniper's Bread Book" written by Peter Reinhart? It is from Nov 2005 and has 208 pages, but only 30 recipes...
Today or should I say last nights bake was a calculator I found from the pages of Mike Avery for a 3 stage levain http://www...
This has a pinch of instant yeast in it, but I'll still stick it here. Girls have been hankering after these softish buns. Half...
My grandma knows that my starter is still up and coming and that I've been aching to bake with it. So, to help ease the pain a...
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...
Spent the weekend lounging and baking! Was inspired to finally try Nancy Silvertons Izzy's rye as well as Dan Lepards Barm ale...
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...
