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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 →

commented on 25 weeks ago

20% spelt loaf

by shasta
2
comments

 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 →

commented on 25 weeks ago

100% Kamut

by jordan elizabeth
2
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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 →

commented on 26 weeks ago
0
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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 →

posted 26 weeks ago
6
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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 →

commented on 26 weeks ago
6
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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 →

commented on 26 weeks ago
2
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Hi All, 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 →

commented on 26 weeks ago
4
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I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), a... read more →

commented on 26 weeks ago

St Honore cafe bakery

, New South Wales

In the tradition of the classic French bakery, St HonorĂ© Bakery presents a wide variety of healthy ... read more →

updated 26 weeks ago

WE ARE MANUFACTURES OF ALL BAKERY EQUIPMENT. AND WE ALSO SERVICE AND REPAIR ALL MAKES. Photo:&... read more →

posted 26 weeks ago
0
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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 →

posted 26 weeks ago
3
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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 →

commented on 27 weeks ago

Bread terms

by 108 breads
0
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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 →

posted 27 weeks ago

Waffles

by Sarniagirl
0
comments

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 →

posted 27 weeks ago
2
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I have seen these fully manual bun divders come up secondhand on ebay and other places. Has anyone u... read more →

commented on 27 weeks ago
7
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For the past few years I have been baking sourdough bread at home and loving it.  I have also b... read more →

commented on 28 weeks ago