About
Hi guys, I was wondering if any of you could help me. I have a good friend who is a baker and who is currently trying to start...
In proving the dough for direct yeast and levain/yeast dough I have been ensuring that the dough is at 24-28 deg C at the start...
G'day everyone I'm new to the sour dough world.Can anyone tell me if a starter can only be the same amount of flour and water or...
Unfortunately, I cannot seem to find good bread flour that has a protein content over 11% (looked for Laucke, cant find anything...
I'm on vacation but the weather in Denmark is not very summery - rain, rain and more rain. At least it's an excuse to stay inside...
Hello, I was wondering about freshly milled flour: any difference in how to use it. Should it be aged or used right after it is...
Anyone have ideas on how to warm the bench up before kneading it certainly drops the temp of the dough. Normbake
Okay, I started a new starter yesterday with unbleached bread flour and lukewarm tap water, 3:2 by volume. This time I used a jar...
hi all, thought i would introduce myself here, i'm not a baker by trade, but have been working in factory bakeries for about 3...
Gday Im looking to buy an oven peel here in Australia, the only peel I can find is TMB in the states. Can anyone help? Thanks
hey all, I recently bought some barley and wheat grains as well as some linseeds because i saw them in a shop and thought it'd be...
whew! Just did an intense interview with Jim Lahey of Sullivan street bakery, will post it soon, controversy! Jeremy
how do I set up an account so I can start an album?
I made my first sourdough loaf yesterday, from a stiff starter than I began a little over a week ago following a recipe from a...
Hi Now that I've started selling buns (it's only to a handful of regular must-have-TP's bread-friends), I thought I'd post the...
Boonderoo Farm is holding its successful Sourdough Bread Baking Workshop again.Come and visit the place with attitude, altitude...
Greetings fellow forum goers The board has been upgraded to the latest and greatest (phpBB3). Please let me know your thoughts...
Hi all, I'm new to the forum (great discussions!) but have been following things for a few months now. I'm currently living in...
Hey Jeremy and TP, What delicious recipes have you got for lemon tarts ... tarte au citron, etc ... both cream and non-cream...
Barbara McMahon in Sydney Saturday June 16, 2007 [url=http://www.guardian.co.uk/australia/story/0,,2104345,00.html][b]The...
Link: [url=http://environment.newscientist.com/article.ns?id=mg19425983.700][b]New Scientist[/b][/url] [img]http://environment...
hey all, I was on here a while ago with some beginner questions and got some great help... i've been plugging away at a basic s/d...
The main problem I'm having is after the second proof. I'm doing the second proof in a 20cm round colinder lined with a cloth...
I have always had a passion for producing sourdough but like a lot of skills in the Baking Industry in Australia it is fading...
August 24-27 Bethesda, North Wales, UK The first ever gathering of professional and amateur bakers is taking place at Bethesda...
