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Hello I have been baking sourdough for a year now. I've been through a lot of trial and error by myself from a starter given by a...
After 30 years or so of researching that bread I ate in San Francisco at Fisherman's Wharf, I have scientific evidence that San...
When I first started to use a banneton a few weeks ago, I had no problem with the dough sticking. But almost every loaf now...
Hi Guys, I need some help. Here is a Traditional Kugelhopf formula from The Taste of Bread book. The formula yield 5080 gr. I...
Hi folks. I have not posted here yet but we've been making s/d for a while now and culturing other foods, brewing beer etc, so...
Hi All - I wonder whether there is someone on this forum able to comment on (probably) my last concern. After a long time of...
Fresh from the oven. Whole-wheat-honey-poppyseed-flax. Lovely flaxy nutty aroma.
This loaf just came out of the oven. I baked two loaves which were made of same dough. The other one is not good as this. I baked...
I baked bread for many years when decent bread was almost impossible to get in Australia (my husband's German and was horrified...
I have read the forum from afar and decided to post a way of baking the bread every day that produces a consistent size and look...
