Posts

  • Slashing Buns

    Do you or don't you? For my buns...usually around 60 - 80g, I never slash. I don't see them bursting at the wrong places. Is it...

    5 comments
  • Talking Turkey!

    We are bloated and just recovering from a late afternoon Thai meal, but yesterday was all turkey and stuffing! [img]http://i3...

    9 comments
  • Peter Reinhart

    Hi all, Peter Reinhart granted me an interview the other day, check it out it's up! Cheers, Jeremy

    3 comments
  • Chooks v Ducks

    Has anyone any experience with keeping chooks or ducks (2 or 3) in a suburban garden? I was thinking of a couple of chooks, but I...

    9 comments
  • Coffee

    For many years I used a coffee plunger (French press) to brew my coffee. I have just upgraded to a Bialetti Caffettiera (Moka pot...

    17 comments
  • Weekender

    I had the time and had some starter moving for a Ciabattine and a Tabatiere de Jura [img]http://sourdough.com.au/gallery/d/7354-2...

    4 comments
  • Levain du jour

    Today or should I say last nights bake was a calculator I found from the pages of Mike Avery for a 3 stage levain http://www...

    5 comments
  • Not on the Label

    Today on the online [url=http://www.bbc.co.uk/blogs/newsnight/2007/01/not_on_the_label.html][b]BBC News[/b][/url]: "Ethical Man...

    3 comments
  • Soupe on saturday night!

    This being a cold saturday I decided it was time for some seafood! I had a mediterranean idea, a melange of flavors close to my...

    20 comments
  • Some Loaves

    My grandma knows that my starter is still up and coming and that I've been aching to bake with it. So, to help ease the pain a...

    6 comments
  • The black hand strikes.

    Hi folks, op was a success. Both hands are black from bruising, but they work. Painfull if I use too much grip, but I can still...

    7 comments
  • Weekend bake

    I was really wanting to bake after my potato bread barm and rye.I bought some great sausages and cheese from my local shops and...

    6 comments
  • Introducing Myself

    Hey everyone, I've been lurking around here a while and finally decided to join. I'm in the U.S., California to be exact. I'm...

    11 comments
  • Self Help

    Bit early to call this an event but have a look at this idea [url]http://www.danlepard.com/forum/viewtopic.php?p=5175#5175[/url]...

    10 comments
  • Bio dynamic Wheat Flour

    I am based in Malaysia, where I bake mostly Organic Breads for local consumption. I used to use Wheat from Kialla, but recently...

    5 comments
  • Sourdough cooked in a tin.

    I have been using basically one recipe (the one I posted as good for toast). I cook the bread in tins as I like the uniformity. I...

    16 comments
  • Follow the inca trail

    If anyone wants to read of my perilous adventure in the Andes it's posted on my site, about 2/3's of the way through so you can...

    12 comments
  • Barm and rye

    Spent the weekend lounging and baking! Was inspired to finally try Nancy Silvertons Izzy's rye as well as Dan Lepards Barm ale...

    2 comments
  • Storing your bread

    How do you guys store your bread? After spending all that time baking, and often at odd hours when it wont be eaten straight away...

    16 comments
  • A Fine Baker

    I have posted on Alex Croquet before on Dan Lepard's site, but had a chance to buy and taste his stuff on a recent trip to France...

    5 comments
  • Single row moulder

    While googling for a "Single row moulder" for the tractor I came across this web page [url=http://www.oshikiri.com/products/...

    23 comments
  • French berry rolls

    Having just pulled a muscle in my back and undoubtedly in my brain I decided to make some rolls with dried berries from the...

    9 comments
  • First Loaf of the Year

    [size=9]shhh...it's not sourdough.[/size] 25% granary, 50% strong, 25% plain plus handful of wheatgerm. [img]http://www.sourdough...

    8 comments
  • Twas The Diet After Christmas

    Twas the day after Christmas, and all through the house, Nothing would fit me, not even a blouse. The cookies I'd nibbled, the...

  • Does anyone know...

    Does anyone know the optimal time to steam or humidify the dough after loading in the oven? We are having discussion about this...

    1 comment

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