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We have upgraded the forum software to the latest and greatest! As a result, every topic is marked as unread. Please click [url=...
Over the last few months spam overtook our spirit. It is now a joy to say, no more! I've upgraded the board to phpBB3. With this...
fivehundred users and 404 at port 80 all the time
Bill and Jeremy have provided some interesting Excel spreadsheets to make formulating recipes easier. These can be used by home...
I recently purchased a couple of bannetons. Just wondering the best way to clean them. I have been duting the cane with flour (...
hi everyone, I've just started making sourdough (and any kind of breads) recently, and have learnt a lot from this forum and...
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...
We are bloated and just recovering from a late afternoon Thai meal, but yesterday was all turkey and stuffing! [img]http://i3...
Hi all, Peter Reinhart granted me an interview the other day, check it out it's up! Cheers, Jeremy
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...
For many years I used a coffee plunger (French press) to brew my coffee. I have just upgraded to a Bialetti Caffettiera (Moka pot...
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...
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...
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...
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...
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...
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...
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...
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...
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]...
I am based in Malaysia, where I bake mostly Organic Breads for local consumption. I used to use Wheat from Kialla, but recently...
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...
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...
Spent the weekend lounging and baking! Was inspired to finally try Nancy Silvertons Izzy's rye as well as Dan Lepards Barm ale...
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...
