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Hey Danubian, JohnD, and others... I didn't want to take up Della's space on molds, but you guys were actually getting into very...
Hi, I've been making sourdough using a drier style starter and following Richard Bertinet's french style method, which involves...
Has the Artisan Bakers Association (ABA) decided to register its name as a Trade Mark, or is another group expected to take...
I have watched your Retarder Room video and found it very interesting. I am located in Malaysia where we have a high humidity and...
Hi all, Not that I was a very prolific poster in the first place, and you probably haven't noticed my absence in the forum, but I...
Hi, new to this board. I have been making sourdough with Alaska sourdough (supposedly from the Gold Rush days). Recently, I have...
[url=/bakery/john-downes]John Downes[/url] has written several articles inspired by recent experiences with industry supported...
Hello all, I came across this bakery website that is quite interesting. Even though it's a long way from down under (it's in...
If one can obtain individual professional accreditation via sourdough.com then What are the institutions accredited within...
I've received a new batch of organic white flour and it's really sluggish. I keep a regular feeding schedule and normally have no...
