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[quote]Nanotech Exposed in Grocery Store Aisles [url= http://www.globalresearch.ca/index.php?context=va&aid=8326][b]Global...
Hi. I have a white leaven that's about 6 months old. 3 days ago I took some out and refreshed it with rye flour and water. I've...
Hmmm... so, I have a couple of really big assignments coming up and as a great procrastination, I've been baking (3 fruit loaves...
hi all, just pulled my latest batch out of the oven, and am curious about something. I'm getting good crumb and internal...
Hi all, I'm new to this list and new to sourdough baking. When the breadmaking urge struck me again I invested in a nice new...
Not even close! Here's John's: and here's mine. Nope, I think I have to practice another 1000 loaves before I get it. Just can't...
How 'bout a converse for the great "boulangerie"? A bakery that doesn't construct bread onsite: a "fakery" from fake bakery. e.g...
When carrying over a sour starter (using a portion of the old one to make new), the method goes as follows; make starter and rest...
hi all, Just joined this site a few weeks ago, and love the content. The more of us there are, the better! I have a question to...
[url=/bakery/john-downes]John Downes[/url] has written several articles inspired by recent experiences with industry supported...
I'm thinking of having a basic session for friends, for them to really taste breads and learn to appreciate good bread. Most of...
well forum is still out of whack but i guess it wont harm to make few posts so if someone new visits they wont think it is dead...
I make a 60% rye bread with a wheat sourdough starter, with a 7-9 hour ferment. By switching to a rye sourdough starter does...
Could someone (John, Boris) Give us a short Barm 101 sort of brief or lesson! Very humbly yours, Jeremy
Hi all Well after a long absence I briefly come back to announce that I have formely resigned as EO to BIAV because of...
Doughman has provided an interesting web cam link: http://www.opentopia.com/showcam.php?camid=4450 We are on the look out for...
or anyone who has a clue. This 'random image' intrigues me as I'm interested in marking breads. Looks like it's painted on...
Haven't happened to me in a long while. I feel a bit strange....numb. Why did the crust of my rolls refuse to caramelise? Here...
Hi folks, Just something I want to point out or make a comment. Although I work in a bakery, I do bake at home because the bakery...
Which statement do you agree with the most? Please post a reply below if you have any comments to make. NOTE: You must be a...
Hi all. Just a long overdue update to let you know that I'm still around, though unfortunately not baking. After my hands were...
The dates further into the forum seem fine, but not on the big main contents table. It certainly seems to be getting there, I'm...
Hi all, Made some Miche at home on my day off. Mixed/folded/formed in between wrenching on the VW, cleaning the house, and...
Hey guy's can we retrieve the old blogs from the old archive and start it up here? My old blog is still around but can't seem to...
