This is not aimed at the regular contributors to this forum, or those new members that haven't had time to settle in.
First let me state that it costs our ... read more →
Say, you want to do a critical analysis/appreciation of a bread. What points do you look for?
Pls fee... read more →
i got enough of city life for a while now and so does my wife
was looking at opening fish & chips or some other food thing in quite small town.
but my ... 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 →
....does it cost in electricity for typical domestic fan forced electric owen per hour?
just wondering if my bread is really cheap or maybe i'm looking at ... 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 →
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 →
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