Posts

  • Nectre Baker's Oven

    Anybody have one? How do they do for bread baking? Anyone know of a US dealer? Just bought a house, and we have an unused chimney...

  • USA

    Hi where can I get 100% naturally leavened bread, like Sonoma bread in America, preferably Los Angeles California , or delivered...

    2 comments
  • Laucke Wallaby Flour.

    Some of you may recall the battle with Coles last year regarding stocking of Wallaby Flour. They stocked it for me up untill Xmas...

    5 comments
  • Mark Forums Read

    We have upgraded the forum software to the latest and greatest! As a result, every topic is marked as unread. Please click [url=...

    1 comment
  • New Post!

    Over the last few months spam overtook our spirit. It is now a joy to say, no more! I've upgraded the board to phpBB3. With this...

    8 comments
  • What's the matter in here?

    fivehundred users and 404 at port 80 all the time

    9 comments
  • New Sourdough Tools

    Bill and Jeremy have provided some interesting Excel spreadsheets to make formulating recipes easier. These can be used by home...

    5 comments
  • care of bannetons

    I recently purchased a couple of bannetons. Just wondering the best way to clean them. I have been duting the cane with flour (...

    3 comments
  • A few questions

    hi everyone, I've just started making sourdough (and any kind of breads) recently, and have learnt a lot from this forum and...

    6 comments
  • Slashing Buns

    Do you or don't you? For my buns...usually around 60 - 80g, I never slash. I don't see them bursting at the wrong places. Is it...

    5 comments
  • Talking Turkey!

    We are bloated and just recovering from a late afternoon Thai meal, but yesterday was all turkey and stuffing! [img]http://i3...

    9 comments
  • Peter Reinhart

    Hi all, Peter Reinhart granted me an interview the other day, check it out it's up! Cheers, Jeremy

    3 comments
  • Chooks v Ducks

    Has anyone any experience with keeping chooks or ducks (2 or 3) in a suburban garden? I was thinking of a couple of chooks, but I...

    9 comments
  • Coffee

    For many years I used a coffee plunger (French press) to brew my coffee. I have just upgraded to a Bialetti Caffettiera (Moka pot...

    17 comments
  • Weekender

    I had the time and had some starter moving for a Ciabattine and a Tabatiere de Jura [img]http://sourdough.com.au/gallery/d/7354-2...

    4 comments
  • Levain du jour

    Today or should I say last nights bake was a calculator I found from the pages of Mike Avery for a 3 stage levain http://www...

    5 comments
  • Not on the Label

    Today on the online [url=http://www.bbc.co.uk/blogs/newsnight/2007/01/not_on_the_label.html][b]BBC News[/b][/url]: "Ethical Man...

    3 comments
  • Soupe on saturday night!

    This being a cold saturday I decided it was time for some seafood! I had a mediterranean idea, a melange of flavors close to my...

    20 comments
  • Some Loaves

    My grandma knows that my starter is still up and coming and that I've been aching to bake with it. So, to help ease the pain a...

    6 comments
  • The black hand strikes.

    Hi folks, op was a success. Both hands are black from bruising, but they work. Painfull if I use too much grip, but I can still...

    7 comments
  • Weekend bake

    I was really wanting to bake after my potato bread barm and rye.I bought some great sausages and cheese from my local shops and...

    6 comments
  • Introducing Myself

    Hey everyone, I've been lurking around here a while and finally decided to join. I'm in the U.S., California to be exact. I'm...

    11 comments
  • Self Help

    Bit early to call this an event but have a look at this idea [url]http://www.danlepard.com/forum/viewtopic.php?p=5175#5175[/url]...

    10 comments
  • Bio dynamic Wheat Flour

    I am based in Malaysia, where I bake mostly Organic Breads for local consumption. I used to use Wheat from Kialla, but recently...

    5 comments
  • Sourdough cooked in a tin.

    I have been using basically one recipe (the one I posted as good for toast). I cook the bread in tins as I like the uniformity. I...

    16 comments

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