Add Post

Forum

0
comments

Hello,Is anyone making organic (unsalted) rye bread in Northern Ireland?  I desperately need it for the special diet (Gerson Cancer Therapy) that I... read more →

posted 12 weeks ago

runny starter

by janisem
5
comments

My starter is normally of quite a firm consistency but this morning it is really runny like pancake batter....no change in hydration.  Is it still saf... read more →

commented on 13 weeks ago
0
comments

Hi, we are trying to recrute a baker for our artisan bakery on the wonderful North Norfolk coast UK ... read more →

posted 13 weeks ago

Grooms Bakery

, Norfolk

We are a family run bakery on the North Norfolk coast,  baking since 1923 Photo:  ... read more →

posted 13 weeks ago
0
comments

Two good spelt recipes came out of a two-month period with distractions of other projects and breaking appliances (not the oven). Two lessons: Spelt is goo... read more →

posted 13 weeks ago

Kneading

by Glittercaz
2
comments

Hey, I've been making bread now for years and have finally got round to making my own sourdough starter.  I'm still amazed at how easy it is! ... read more →

commented on 14 weeks ago

Getting Going!

by saltydough
2
comments

I have been trying to make sourdough on and off for a few years and only recently have I found it... read more →

commented on 14 weeks ago
1
comment

Sincer i've started of making sourdough breads 6 months ago, this is the first time i got a brea... read more →

commented on 14 weeks ago
0
comments

Hello bakers,Read more read more →

posted 14 weeks ago
2
comments

Hello everyone! Today is the sixth day of activating a dry culture. Sourdough grow, looks and smells very good. But the taste is very bitter. Is this ... read more →

commented on 14 weeks ago

Bread didn't rise

by Connie White
5
comments

Hi, I'm new at trying to make my own bread.  I have a starter going that seemed to be doing very well after I switched it from AP flour to Rye. &n... read more →

commented on 15 weeks ago
4
comments

I've been baking a buckwheat sourdough for 6 months using KA special flour and 10% buckwheat.  825g KA special85g buckwheat265g starter500g water1... read more →

commented on 16 weeks ago
2
comments

So, I have been making bread for a about 10 weeks now and I used a recipe for the first few times with little success. Most likely due to inexperience. My ... read more →

commented on 16 weeks ago
19
comments

Trying a new ingredient or a new formula excites me.  If I find a new method or a new ingredien... read more →

commented on 18 weeks ago
22
comments

Really I was just in search of a nice fat loaf of sourdough with big fat holes and a moist chewy cru... read more →

commented on 18 weeks ago
3
comments

I have had a starter which i've been using regularly, quite successfully for about 4 years.  recently however its started to really lose its ... read more →

commented on 18 weeks ago