General Baking

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

Shop seems to be dow

Hi, I wanted to order a 750g banneton but the shop link appears not to be working. If anyone can advise I'd be grateful. Cheers,...

2 comments

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...

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