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  1. myths and reality in naturally fermented bread

    Myths in naturally fermented bread? This subject has been interesting topic to ... salt, water, and leaven and occasionally bakers yeast. Many people believe certain ingredients are needed to produce better quality bread; ... I think there is too much emphasis on the commercial process and not enough on the science and art of producing quality bread. I ...

    chembake - 2009-12-06 22:01 - 46 comments

  2. French Baker

    ... turns and folds before placing the silver package neatly in our kitchen bin.   At 24, Simon is a recent Master Baker graduate of the ... clean flour and a passion for their craft as well as the people they are baking for.   Yes, most French bread is prepared with the ...

    Graham - 2008-09-02 12:27 - 6 comments

  3. Sourdough Diary - Feedback from Current Bakers

    Hi all forum people. I am going to get my hands back into the dough again after years ... be a good opportunity to help others who are starting out in sourdough. A Sourdough Diary Page will document my efforts over the next two ... members who have already posted mini-diaries of their own process. Thank you! Looking forward to hearing from you. Graham ...

    Graham - 2006-04-24 21:53 - 3 comments

  4. Brand new starter smells like vomit

    ... are on the right track.  If you follow the procedures given in SourDom's starter from scratch blog you can't go far wrong. I'd say in ... much experience with failure, as success ,as those are the people who figured it out on their own and didn't just get lucky and have no ...

    countrygirl1 - 2011-08-30 17:08 - 12 comments

  5. How do you make your dough ?

    ... first tried to make bread, it was following the instructions in a Jamie Oliver cookbook.  It was quite a traditional method, which involved ... I really didn't do it much, and I was always surprised by people who baked often, because it seemed like such a laborious thing to do.  ...

    celia - 2008-04-17 18:07 - 14 comments

  6. Wheat, Barley & Rye Sourdough

    ... plus some inspiration from Dan Lepard's Barley and Rye bread in The Handmade Loaf . Exactly as Mick's recipe but the flour mix is 80% ... nearly professional, it does not only look good to other people but the will praise you for the level of skill you exerted on such item, ...

    Matt - 2015-08-26 20:35 - 37 comments

  7. Starter help?

    ... 1/3, and the bubbles are the size of the circular bubbles in the Day 6 photo on the starter blog, though there are many more of them than ... your starter?  I start mine on top of my upright freezer.  People have used a microwave with the door left open to keep the light on to ...

    shane.d.ulrich - 2010-11-09 14:14 - 17 comments

  8. Old Country Bread

    ... use my plastic proofing basket that the dough always stuck in to make bread.  I had read that high hydration breads tend to stick in ... areas of bread making. Flavor is as varied as there are people.  Being in the wine industry we study peoples palates so I know that ...

    LeadDog - 2015-08-26 20:49 - 35 comments

  9. Distinguishing Artisan

    Graham's blog Artisan baking in Australia is difficult to define as an industry. For starters, it has been ... bakers are genuinely interested in the wellbeing of the people they bake for. In essence, the dialogue between baker and bread eater ...

    Graham - 2008-02-06 11:19 - 0 comments

  10. Noctalean Reviews - Is This Proven Weight Loss Solution? Read This!

    ... Making the decision to lose weight is a starting point in  noctalean reviews  actually doing it. Next, you need to learn what you ... A helpful tip to help you lose weight is to let other people know you're trying to lose weight. It can be really hard when you eat ...

    phytocetcbdoildrops - 2024-01-10 23:21 - 0 comments

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