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General Baking

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

Buy Lye in Tasmania

Hi, I was searching the net to find a place to buy lye for baking pretzels, when I found this site. There is a forum topicon this...

1 comment

my crust breaks

hey guys my crust break in a funny way - sideways - all the side breaks together. these are 100% spelt sourdough breads...

5 comments

Less yeast = longer proof times?

I'm craving some mixed grain bread something fierce and although I'm waking up my starter, I'm still a couple of days away from...

2 comments

Bread burning on bottom :(

Hey guys, Recently I received a new piece of raw granite countertop that I am now using as a baking stone. The stone is 21x17 and...

7 comments

Croissant and Everything Laminated - Please test my recipe!

Hi everyone, My name is Rose. I would like to ask you for a favor and try a croissant recipe that I have been working with for...

4 comments

Recreation of Vietnamese Banh Mi baguette - my tested recipe with stable success rate

Hi everyone, My name is Rose. I am new to the forum. I would like to contribute a a Banh Mi recipe that I have been working with...

2 comments

Schoolchildren being served Real Bread

The March 2012 entry in this link refers to UK baker, Syd Aston owner of Aston's Organic Bakery , who is managing to sell real...

Searching for a recipe

When I was travelling, I ate this particular bread, I don't know it's name but I will try to describe it as much as I can. If...

5 comments

Spent malted barley additions

I've been adding a cup or so of spent barley to each loaf, left over from mashing home brewed beers. This adds a wonderful taste...

1 comment

Recipe for bread that has chick pea flour or soy flour

I recently saw a recipe (here on this site) that someone had posted . . . chick pea bread loaf recipe. I have been searching and...

2 comments

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