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Hi all ^^ Been a member for 4 years and this is the first time I've ever sent anything to the forum :) My latest loaf: crust and...
Workshop facilitator required! Seeking someone to run a oven building workshop 30km south of Hobart in the Huon Valley. The oven...
I'm very happy and thankful we got a Chef Sourdough Starter as a gift. As I understand, the Chef Sourdough Starter nuetralizes...
Hi everyone, I'm a complete novice when it comes to baking bread and have absolutely no knowledge of sourdough bread. To be...
I have been usung the same starter for about 6 months but the las few months the loaves have gotten flatter. I am using the 1-2-3...
Hi everyone, I just get a leaven (levain) identify as from San francisco and supply by somebody in england. I am worry because...
I'm just starting out on this adventure and I'm still confused by some of the basics. I have managed to create a starter that...
I work in a kitchen and one of my responsibilitys are to maintain the house bread (bread to be served to customers). ive been...
My last couple of loaves were really nice. the most recent one is still in the oven for about 15 mins, but I can already see that...
Hello everyone. my name is doreen frost and I live in Vermont. I just started my very first sourdough starter..the recipe is;...
Greetings I am a beginner starting my first sourdough project... I am making a Started based on beer and flour I added 1 flat...
G'day! Reading some posts, people talk about hydration in percentages. How do you calculate that? In my recipe, I use 350g...
We are seeking someone who's really nice, warm and friendly, to moderate the site during American hours (anywhere in the US or CA...
All orders received to this point have been shipped. As of this moment I have entered into an agreement with Graham, who owns...
Hi everyone, My name is Rose. I would like to ask you for a favor and try a croissant recipe that I have been working with for...
I've just re-styled the appearance of pages and comments. I hope you guys like it. Please let me know if you are experiencing any...
hi - here is my first starter, and it is only 5 days old and in the photo you can see the line after feeding last night. Although...
Hi, I am in Melbourne, Australia. I remember fondly the ginger beer that my aunt made when I was a child from sugar, yeast and...
Wow, just saw that the Country Batard and Cynthia's Secret Bounty are finalists in the Artisan Award Section! http://www.taste...
I've just mixed some dough and now have to go away for two days so I wont be able to bake it till then. I plan on putting it into...
Hi there folks, I was hoping someone could help me with a little issue I'm having. This is the first year I've started making...
Been baking sourdough for over a year now, and get inconistent results with dough; sometimes it proves with a sticky surface,...
Hi Can anybody give me advice on where to get strong flours and other breadmaking ingredients in Sydney (hopefully Eastern...
Does anyone have a link to HACCP compliant proving baskets? I know there are plastic proving forms available, but I can't find...
I have been baking successful gluten free bread for a while now ( http://www.recipesforliving.info ) and finally decided to take...
