General Baking

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

Rye-Einkorn bread - very nice

Bread #71 - Mixed einkorn flour into a rye dough made with rye starter. Lovely, though it needed a few extra minutes in the oven...

flour weight vs baked bread weight

HI, I popped into the bakery when in tassi last year, and asked this question, but can't remember the exact answer. I understand...

Finding bakeries in Italy

I found a few nice bakeries and enjoyed lievito naturale pane - sourdough bread. Really, it sounds wonderful with an Italian...

Sourdough Noodles taste VERY sour!

This is my first time to post here. I am just new to sourdough and have made a few things with my starter. Today I tried the...

1 comment

Musings on a Cranky Starter Jar

Have you ever had one of those days where the simplest baking task seems like an immense hurdle? I'd mixed my dough (my everyday...

1 comment

Happiest organic flour discovery in Melbourne

Hi everbody, Im new to this forum and just started making my own breads about a year ago and now bake for friends and family. I'm...

7 comments

Baking Survey

Hello! I am making different breads as a class project and would love to hear your feedback on my survey. Any answers are helpful...

1 comment

Open a wholesale bakery

Hello everyone,My partner and I wants to open bakery business as wholesale.For beginning we thinking work 3 days per week ( bake...

Two small challahs and two rolls from one batch of dough.

My starting point as I begin a challah series

Before I begin to make a series of new challah recipes to learn to make this bread without my bread machine, I have posted a...

1 comment

Interesting bakeries in south of France ?

Dear fellow bakers . I am taking few months off to gain more knoldge and understanding of bread . I want to spend a few months in...

1 comment

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