About
http://www.sourdough.com.au/bread/dom/BakingWithDomExtraSpace.mov The ultimate sourdough companion, Dom is an investigative baker...
I am a homebaker and love baking. My purpose is to start baking some sourdoughs, as soon as I read few articles on the subject...
Hello, I was wondering about freshly milled flour: any difference in how to use it. Should it be aged or used right after it is...
I'm on vacation but the weather in Denmark is not very summery - rain, rain and more rain. At least it's an excuse to stay inside...
hey all, I recently bought some barley and wheat grains as well as some linseeds because i saw them in a shop and thought it'd be...
Yesterday I gave Boris' black 100% rye a go. The color is more brown than black, but the bread is looking really good so far. Can...
I finally finished my exam and termpapers, so I've been able to bake without feeling I ought to study instead - great. I made...
G'day Hope someone out there can have a suggestion on the type of wood being used on a bakers table and whether it is oiled...
Hi everyone, here is some light rye I baked up today. I thought some bread porn might be in order as many people seem to have...
I made black sesame buns on Saturday with a coat of dutch crunch based on a recipe from Teresa's site. I didn't have maple syrup...
