Sourdough.com is for sale! Contact us to make an offer.

Advanced

<p>Advanced techniques and professional discussion</p>

chembake

As for me, I think you should accept chembake back into the forum. We all know what he is like, but were willing to accept a...

16 comments

Restaurant baking

I had a dinner last evening at an extremely flash Melbourne restaurant (recipient of 2 hats in the Good Food guide). They served...

8 comments

Naturally Leavened Bread

Thought this was worth posting Normbake Naturally Leavened Bread by Jacques de Langre [This is the best article I've seen on the...

4 comments

Bannetons and baskets.

Hi Chembake, I've noticed that all the bannetons and baskets made in Germany and France are made with willow cane. Is the choice...

8 comments

SOURDOUGH BAGUETTES

[quote] >have tried Jack Lang's aforementioned formula a couple of times this week, once with 5g of vitamin C, and once with a...

41 comments

Levit

Does anyone know what levit is and what is a source to get it or is it possible to make? Jeremy

1 comment

To Lame or not to lame the dough....or its just plainly lame

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...

4 comments

Granite slab as baking stone...

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...

9 comments

Timing for using a refreshed starter

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...

9 comments

High protein flour in leavens

The value of high protein (strong) wheat flour in final bread dough is common knowledge amongst bakers. However what qualities...

10 comments

Pages