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I learnt something yesterday. I've always baked my breads in a fan forced oven. They cook very quickly, 20 - 25mins at 220C. They...
I had a conversation with friends last night which I thought might make a nice forum discussion topic. Years ago, when I first...
Graham's flour arrived today, and it looks really good. I took some pictures so you could all have a look at it. I haven't baked...
Hi folks, So the second batch of spelt came and went - it was great, and it's already gone! One loaf I gave to a friend who fixed...
Got my first order today from Santos in Byron Bay, NSW, and I'm so excited ! It's got organic spelt (white and wholemeal), kamut...
Good day, I am curious about just when in the process of making sourdough breads/goodies, that it is okay to introduce metal to...
Do you use a banneton ? Just noticed Graham has these on sale at the moment, and I'm wondering if I need one. I've never used...
Bread making for me has two distinct stages. The first is the making of the dough, and I have a recipe for that which I rarely...
Lifted from Danubian's post-poll analysis . Was thinking it would make a good thread. [quote=Danubian] Using a thermometer is...
(Maedi, this is hard, my box to type in is only an inch wide!) To continue, I have been experimenting with Spelt and thought you...
