General Baking

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

Small and Shattell

Hello I have a complete small and shattell oven front That I am selling and thought there may be some interest on this site. I...

No Knead Sourdough

Thank you to the generous people who share their knowledge and make this forum possible. Six months ago I started baking...

4 comments

Slashing dough - wet or otherwise

I use scissors to make the slashes. Quick, easy, no fuss.

2 comments

your own french bakery

hello everyone i run a bakery in south Burgundy, France [ troispetitspains.blogspot.com ] making organic pure sourdough bread *...

1 comment

Newbie Questions

Hello all; Couple of weeks ago I ventured in to the sourdough/home baking world. I used to bake now and again with dried yeast...

9 comments

Sekowa Backferment

Has anyone had experience of working with the Sekowa Backferment?

3 comments

Crock pot

Hi I was wondering if there is an electric crock to maintain optimal storage temp? I live in a MH and any one with the experience...

1 comment

Shelf life of whole wheat flour

My wholemeal flour has gone rancid. I have gradually been becoming aware that my breads made with wholemeal flour have been...

7 comments

Boston Brown Bread/Welsh Steamed Brown Bread

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3 comments

Graham, you media whore... er, I mean celeb!!

Hehe, I caught the first bit of you appearance on Gourmet Farmer last night (interrupted, so the rest was recorded). Quite like...

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