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Hi everyone. I am new here. I've chosen the user name Pasqual because of a georgeous wee story we have here at home for the kids...
People of earth! where can I get Rye Flour in Melbourne? Want to make a starter culture and learned, I need flour with a type no...
Excellent overview on sourdough. It's PDF so you get to keep it in your baker's tool box. Enjoy. http://ethesis.helsinki.fi/...
Hi all, I've been away for a bit - moving from China to New Zealand. But am settled in again and have finally got broadband again...
I wonder how Venezuelan pan de jamon (jamon means ham) would taste like with a good sourdough? It is a bread usually eaten at...
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...
