Hi everyone,I did not think that it would ever come to this, but after I went overseas for 3 weeks my formerly loyal starter has descended into a severe su... read more →
I haven't made bread in two years, so while this isn't my first loaf, I am relearning everything, so it might as well be a first loaf!My goals for ... read more →
Last night my starter looked great, smelled great, so I started a pre-ferment for a loaf of bread. Today the preferment looks and smells good, but the star... read more →
I baked this nice loaf of 20% spelt flour yesterday morning. The flavor is really nice. The spelt is the last of some of the flour that Graham sent m... read more →
I am brand new to this site, but not new to sourdough bread baking. However, I haven't made bread in over a year because of gluten sensitivity. I'm... read more →
Bread #35 had a sponge with rye flour and then the dough included oat flour, whole wheat, wheat bran and bread flour. A nice bread with a different taste.N... read more →
I have a problem in producing a dough that will "stand up" . I use a 70% hydration and a 1-2-3 proportion for starter, water and flour. Whether I... read more →
So given my love of bread I finally delved into the world of sourdough with the help of PH's book 'bread'... anyways... he says to leave the or... read more →
If anyone is living or thinking of moving to Adelaide - The City Of Churches! please let me know and whether a position in our bakery is interestin... read more →
I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), a... read more →
In the tradition of the classic French bakery, St Honoré Bakery presents a wide variety of healthy ... read more →
WE ARE MANUFACTURES OF ALL BAKERY EQUIPMENT. AND WE ALSO SERVICE AND REPAIR ALL MAKES.
Photo:&... read more →
This might be the finest bread I have made so far. Bread #34 is 100 percent spelt and it had a long, slow rise. The combination of the spelt and the rye st... read more →
Hi EveryoneI have a couple of questions Has anyone ever approached their local Baker to ask if they can come in and watch a shift and see the bakers w... read more →
I added a glossary of bread making lingo to my blog site. I have to admit that I need to refer back to some books, especially on the topic of pre-ferments ... read more →
I recently made some waffles in my new (birthday present) waffle iron. My Belgian husband has declared that although they were OK, they weren't the sam... read more →
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