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Hi! I have experimented a bit since my last posts, sometimes with limited success, varying baking temperatures and techniques. My...
Every now and then you have a day were it all comes together right! After my initial success with a longer refrigeration time, I...
So I've been baking bread on and off for years, and a few months ago started successfully making sourdough. I currently have two...
I've seen some discussion here recently about longer fermentation in the refrigerator. I tried extending the time this last...
Hi, First I have to say what a great site – really good resource – I’ve had a look through quite a lot of posts and picked up...
Hi There I am new to this forum. I am having issue's with baking round Boules in my wood-fired oven. I seem to always get an...
I’ve made bread for many years using bakers’ yeast and have always followed the original instructions I was given which involve...
I have just been watching a video of Robin Thomson making sourdough at the Beshara School: http://www.youtube.com/watch?v=...
I was supposed to bake another baguette today, but thanks to a mistake I’ve made when preparing the sponge (I used spelt instead...
Next thing on my agenda was to test "overnight proofing", or "retarded dough" (or something like that). The recipe is: SPONGE 80g...