General Baking

<p>Bread and baking: From yeast breads to techniques</p>

Couche Practice

Can anyone advise me on what the practice is with mouldy couche(s). I've read that the mould on a couche is not a problem ... but...

7 comments

Newbie in Queensland

I've been lurking around the site for a good few months now, finally got around to registering the other day and it's time to say...

3 comments

New Member

Hey there, I just thought i would introduce myself as ive registered today. My name is Mick and im from Melbourne Australia, i'm...

2 comments

A proper introduction

Greetings esteemed sourdough community! I have been lurking around the site and forum for close to a year now, making use of the...

19 comments
Buns and Roses Home Bakery, South Africa

Essene Bread or Essence Bread

I am new to the forum. I live in South Africa where I own a home bakery with two wood-burning ovens. One is the traditional clay...

4 comments

Hot dog! Success!

So, after starterattempt #1 turned to water after a week of nurturing, and starter attempt #2 just failed to start, and starter...

2 comments

Not lite enough

Hi all this is my first post so be gentle. I have been baking sourdough since January 2010 since building a wood fired oven at...

6 comments

cafe-boulangerie-patisserie for sale ?

Hi, We would like to buy a cafe-boulangerie-patisserie. Australian citizenship. Thanks for your offers.

6 comments

I've Found a Local Flour!

I've found a local flour, although I've yet to try it in this heat. It's Bluebird flour, produced in Cortez, Colorado and cutely...

Fresh yeast and instant yeast

What's the difference between fresh yeast and instant yeast ? Instant yeast looks easier to use but why people still use fresh...

5 comments

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