just wondering if anyone has any tips on using a 'cloche'? read more →
[b]Alan Scott Oven Building Workshop[/b]
Alan Scott is conducting an oven building workshop Dec 2-5, 2005 at Loch in South Gippsland, Victoria. $400 per pa... read more →
Tonite i am up late and getting my kalamata olive on the move for an early bird bake, I shoudl be thrashed by Friday after doing a few nasty parties, but a... read more →
they hate to be left alone for too long
due to massive amount of work i didn't have time to bake and my starters stink like pain now
one might live but t... read more →
This friend at Dan lepards made an olive bread we did at Bouley's[url]https://www.davidbouley.com/[/url] [img]http://i103.photobucket... read more →
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1386.jpg[/img][img]http://i3.photobucket.com/albums/y85/jergra/CIMG1385... read more →
OK ... what on earth does one wear to a wedding being held on 'Sydney's Floating Glass Ballroom'???? (... and what do you buy the couple who can afford it... read more →
Not likley? Just seems this forum gets some real attention!
J read more →
This was an effort to get some bread out after feeding my food starved starters from the fridge, it's the sourdough from Nancy Silvertons book.
[img]http... read more →
6-Braid Sourdough Challah with Poppy Seeds and Sesame Seeds. Don't ask me how it tastes yet...will only be eating it on Sunday.
[img]http://www.sou... read more →
I love to bake, but some how I am the worlds worst sourdough bread person, I can make and do make all kinds of bread , with yeast, but when it comes to so... read more →
When I was on vacation I met a young lady in my sisters village who was her neighbor and baked breads in her home stone oven here is a short video of her s... read more →
Ah Sunday, sleep in? Nope, up at 5.30AM to cook breakfast.
Jook (Congee) which takes 2 hours to cook, served with prawns, sliced egg omelete and shallot gr... read more →
Was there a link to a video tutorial on shaping somewhere ... done I think by Jack Lang? Could be wrong ... but it seems familiar and I have been looking ... read more →
I will post this next bake with your levain you sent, I fed the whole refrigerated and starved specimen and when I returned home tonight the bloody t... read more →
I am fairly new to sourdough and need a little help with some basics. Some questions I have are:
1. What is the idea proving temperature and what is th... read more →
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