Ingredients

<p>Usual and unusual ingredients as well as grains and milling</p>

Bill's Lame

I'm just getting into sourdough and love the lame that Bill makes. Are they still being made and where can I send for one. I live...

3 comments

Slashing for a flash gash

Is there any real advantage is using lames to slash dough? They are not a big investment I know, but they are really just sticks...

4 comments

Diving Arm Mixer

Any of you good folks know where I could get a new or used one of these: http://www.youtube.com/watch?v=txWm9m325Js

5 comments

Planetary Mixer -any advice?

My second (ancient inherited) Kenwood Chef has gone to heaven, and I'm looking for a new machine (in AU) I use it mostly at the...

32 comments

Dark Rye

Greetings to all forum members. I am totally new to sourdough baking although I have been baking wholemeal bread with yeast for...

5 comments

Rye Malt

Hello. I am wondering if anyone out there knows if I can substitute rye flour with rye malt. If so what will the variation be in...

2 comments

Bannetons

I really would like to buy some bannetons as I think my husband is sick of floured tea towels and colanders everywhere and I...

12 comments

Sydney flour supply

Hi Folks, I have been motivated to begin making sourdough again and have found plenty of inspiration on these pages. I have made...

5 comments

Commercial supply of grains

Hello everyone, I was hopeing that some one could recommend a good supplier of whole grains for milling and bread production in...

1 comment

Buying flour in Melbourne

Can anyone tell me where might be good to buy bulk organic flour in Melbourne. I am particularly after Rye, Spelt (white and...

14 comments

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