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Hi Chembake, I've noticed that all the bannetons and baskets made in Germany and France are made with willow cane. Is the choice...
[quote] >have tried Jack Lang's aforementioned formula a couple of times this week, once with 5g of vitamin C, and once with a...
Does anyone know what levit is and what is a source to get it or is it possible to make? Jeremy
To lame or not to lame?.or just plainly lame? In relation to the post by Bill ( it just came to my mind about past experience...
Hi All, I was wondering if granite slabs can be used as baking stone? I got a slab which is about an inch thick that's unpolished...
In the last few days there was a question in one of the posts about the timing of using a leaven. (I can't find the exact poster...
The value of high protein (strong) wheat flour in final bread dough is common knowledge amongst bakers. However what qualities...
Hi chembake and potential specimen providers. Sourdough.com.au is interested in gathering samples of leaven from sourdough...
Myths in naturally fermented bread? This subject has been interesting topic to discuss as many bakers use this kind of ?gimmickry...
Hi all! I recently posted an interview with King Arthur flour and author, Jeffrey hamelman. After a night bake Jeffrey offered...
