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16
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I have been using basically one recipe (the one I posted as good for toast). I cook the bread in tins as I like the uniformity. I never get any oven spr... read more →

posted 8 years ago
12
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If anyone wants to read of my perilous adventure in the Andes it's posted on my site, about 2/3's of the way through so you can see some pics and videos an... read more →

posted 8 years ago

Barm and rye

by Jeremy
2
comments

Spent the weekend lounging and baking! Was inspired to finally try Nancy Silvertons Izzy's rye as well as Dan Lepards Barm ale and potato I had made the al... read more →

posted 8 years ago
16
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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 Whats the best way to kee... read more →

posted 8 years ago

A Fine Baker

by Pab
5
comments

I have posted on Alex Croquet before on Dan Lepard's site, but had a chance to buy and taste his stuff on a recent trip to France. I loved his bread and ha... read more →

posted 8 years ago
23
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While googling for a "Single row moulder" for the tractor I came across this web page [url=http://www.oshikiri.com/products/0retail/0... read more →

posted 8 years ago

French berry rolls

by Jeremy
9
comments

Having just pulled a muscle in my back and undoubtedly in my brain I decided to make some rolls with dried berries from the metropolitan bakery book in Phi... read more →

posted 8 years ago
8
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[size=9]shhh...it's not sourdough.[/size] 25% granary, 50% strong, 25% plain plus handful of wheatgerm. [img]http://www.sourdough.com.au/ga... read more →

posted 8 years ago
0
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Twas the day after Christmas, and all through the house, Nothing would fit me, not even a blouse. The cookies I'd nibbled, the eggnog I'd taste. All the ho... read more →

posted 8 years ago

Does anyone know...

by northwestsourdough
1
comment

Does anyone know the optimal time to steam or humidify the dough after loading in the oven? We are having discussion about this on another forum and I had ... read more →

posted 8 years ago
12
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After deleting 14 spam posts this morning I left the 15th for you to read. Is there anything Maedi we can do to stop this? Two thirds of our members are no... read more →

posted 8 years ago
6
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hello all - im new. welcome me!...lol i am a bread life devotee... ...i bake at work.... production manager and daytime baker for a medium sized wholesale ... read more →

posted 8 years ago
3
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[size=18] Is this bread of a high standard??[/size][img]http://www.sourdough.com.au/gallery/d/5426-2/Picture+026.jpg[/img] read more →

posted 8 years ago

Restaurant baking

by SourDom
8
comments

I had a dinner last evening at an extremely flash Melbourne restaurant (recipient of 2 hats in the Good Food guide). They served some bread with the meal i... read more →

posted 8 years ago

Baking Peel

by jakelly38
1
comment

Can someone advise a mail-order supplier of a short-hadle oven peel? read more →

posted 9 years ago
5
comments

Got this idea from an eG thread. Give a jar of starter together with a loaf of sourdough bread with the recipe, and a jar of homemade preserves (also with ... read more →

posted 8 years ago