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 →
Well today I set off in search of a terracota tile or similar for baking and had a whole lot of success
[url=http://img209.imageshack.us/my.... read more →
Any suggestions on where to get some electronic scales that will go down to a couple of grams?
Dont want the best, just something cheapish 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 →
has anyone tried baking using spelt/rice flour? whats the results and what to look out for when using these kinds of flour low in gluten?
thanks. read more →
After destroying my previous proofing box I've been having a few proofing problems, been spoilt by repeatable controlled conditions and forgotten some basi... read more →
OK...I'm going to show my ignorance and newbieness here - BIGTIME. I've been reading and trying to grasp the essence of what is going on in [url=http:/... read more →
I?ve been baking bread for a little while now and have been experimenting with different techniques. I have been very successful in creating a vibrant and ... read more →
Recently I had a loaf not turn out so well. Rather poorly in fact!
I'd welcome some comments and advice about what might have gone wrong. Fair wa... 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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