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Potato Loaf

by Josho
0
comments

This low-gluten bread has a pale, light texture, and a savoury flavorThe Dough Ingredient:&nbs... read more →

updated 10 weeks ago
1
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Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →

commented on 11 weeks ago
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Bread #55 is a basic whole wheat that is easy and tastes good. Now that I am more than halfway to 108, my standards are higher and I am considering a few s... read more →

updated 12 weeks ago

First banneton

by Towerpod
0
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I all,  new to sourdough baking, and baking in general. Thanks for all the great posts, and adv... read more →

updated 12 weeks ago
2
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My starter has a weird gray layer on top and what looks to be lots of white bubbles (I don't think it's mold, and it smells fine).  I recently... read more →

commented on 13 weeks ago

Beer Starter

by rotio
2
comments

Hey All, I'm new to the site - great to see such an active community around sourdough. I've been experimenting with a sourdough starter that I feed strictl... read more →

commented on 14 weeks ago

Danish Rye bread

by SweetSourSavory
0
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http://sweetsoursavory.com/blog/2014/7/8/danish-rye-bread-revisitedMakes 2 big loafsRead more read more →

updated 14 weeks ago
1
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Dear all, when we bake our baguette (sourdough with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a rustique way. It stretches mor... read more →

commented on 14 weeks ago

head bakery chef

by mohamed_390
2
comments

Dear baker friends in australiaI want to know where I could apply for head bakery job in Australia About myself . im 36 year old egyption head bakery ... read more →

commented on 14 weeks ago
7
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 Can anyone tell me where might be good to buy bulk organic flour in Melbourne. I am particularly after Rye, Spelt (white and wholegrain) and Kamut. I... read more →

commented on 14 weeks ago

Bannetons

by Bebe
1
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What size banneton should I get, a long 1kg or 800g . Is there much difference.. Has anyone bought the cheap ones from China?  read more →

commented on 15 weeks ago
6
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Hi everbody, Im new to this forum and just started making my own breads about a year ago and now bake for friends and family. I'm a fan of organics and... read more →

commented on 15 weeks ago

On salt...

by rossnroller
14
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The following is an expanded version of a comment I originally posted as part of another discussion on The Fresh Loaf. I thought I'd post it separately und... read more →

commented on 15 weeks ago
1
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I have stumbled upon a large commercial 1905 Scotch Oven in Victoria, Australia that looks like it is still in reasonably good condition. Does anybody know... read more →

commented on 15 weeks ago

Crystal Waters

, Queensland

For these crispy, light and buttery sourdough pastries, come to Crystal Waters Bakery any Saturday f... read more →

updated 15 weeks ago

Lazy Starter :)

by Levain
2
comments

Hey everyone...I am hoping someone will have some words of wisdom for me regarding my Tartine starter.  We are now on day 11 and my starter is barely ... read more →

commented on 15 weeks ago