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Can anyone give me some advice about baking bread in a Smeg oven. I have had a Smeg oven for a few years. Just recently it has had a visit...Read more
I am interested in any advice about a proper starter for neapolitan pizza dough. I have spent the last 6 years working out kinks on...Read more
SALT OF THE EARTH, SALT OF THE SEA. As far as food goes, there is nothing as elemental as salt. It is the great transformer, magically...Read more
Is the sliced, wrapped, white sandwich loaf Britain's gift to the world or a culinary crime of the highest order? http://www.bbc.co.uk/news...Read more
Hello to you all again, i have discovered the the two ovens have gauges. the first oven has a temp gauge made by Dobbie Bros Melbourne and...Read more
HELLO AGAIN ALL, I HAVE A BOOK ON COLAC PRINTED IN 1910 OF THE AJ MILLMAN BAKERY PROSPERIOUS and PROGRESSIVE COLAC 1910.EXTERIORAND...Read more
Seigle d' Auvergne is the last bread in the France section of this book. The first time I made it, I followed the ingredients list exactly...Read more
We brought some flour from the Poilane Bakery in Paris back home with us. It makes very good bread: sour, waxy, chewy and full of holes.Read more
I never quite understood the whole "throw half the starter away and add more stuff to it" idea. I just add water & flour to my starter...Read more
