About
Hi I am a newbie here and to sourdough breadmaking. My Patner is intolerant to wheat and bakers/brewers yeats but seems to handle...
I am sending this to all my friends who don't make sourdough yet! it even has a reference to www.sourdough.com at the end. from...
Hello everyone, I've been making bread for some time (years). Mostly yeasted; I did have a starter a year ago, but we moved house...
Don't know if this if the right place for this question but.. I've just bought a big bag of Demeter's unbleached wheat flour , a...
This cake is normally eaten at festive times such as Christmas and Easter in Central Europe; since we had some in the freezer...
I've been trying for months to bake sourdough bread successfully, but in spite of all the books and research, it ain't working. I...
So I started up a starter a couple weeks ago, using a fruit juice method that used the acids from the fruit juice to prevent some...
Sasafrass Creek is building an Alan Scott "Artisan" oven over the weekend of 4-5 April, 2009. Sasafrass is a beautiful 100 acre...
Hi, Graham and I have been talking about re-structuring our forum categories. They currently seem to be organised by 'skill level...
hi people does anyone know if marble would be a smart decision to use permanently as the base of my pizza oven that i am...
I keep seeing recipes in Australian cookbooks for Damper. At first I thought it was a sort of soda bread which would hardly be...
By Alan Scott Tasmania Australia October 13th and 16th, 2007 Monica Spiller from Davis, California will be in Tasmania briefly to...
Hello all. I am a Dutch baker's son who is the passion of his father took over. Via via I'm on your site, and it's very nice to...
Can someone here tell me what black sugar is, please? It appears as an ingredient in a cookie recipe in an Australian Women's...
Just read that four people were found dead from the fires in St Andrews, and that Healsville is under threat. Hope everyone at St...
Howdy, I am brand-new to the forum but having been reading (and of course baking) for a while. I'm into the Dan Lepard book The...
Yesterday I gave Boris' black 100% rye a go. The color is more brown than black, but the bread is looking really good so far. Can...
Greetings, Am so glad I found this forum. I'm pretty much a beginner when it comes to making sourdough so I have a basic question...
Hi Everyone, I am a kiwi who is going to be in Sydney this weekend and I was wondering if there are any good shops worth checking...
I have a friend at work that keeps telling me about the Sheepherder bread that his dad use to make when he was a youngster. I had...
Hi all, After a rather lengthy hiatus of not posting on the forum (but reading along occasionally, and baking all the while!) I...
[b]Please select the option you most agree with.[/b] Make a comment (eg suggest another term) by posting a reply below. [b]NOTE...
Panettone UNIT WEIGHT: 500 DESIRED UNITS: 2 TOTAL DOUGH: 1000 Levain:ferment 27-29c 4 hours flour 22grams water 11grams...
Hello all! I have recently received a liquid starter from someone, which I then converted into a firm starter via the technique...
I'm back baking at home after being away from flour for some time. What drew me back was the sweet nutty flavour of spelt flour...
