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Hi fellow bakers... Just wondering if you bakers out there prefer to have your breads with a nice open crumb structure (i.e...big...
Any ideas where I can source one of these in Melbourne
Hey go and check out the latest interviews of Steve Sullivan and Craig Ponsford on my site! Especially you Graham, I mentioned...
I pruchased Banneton that are lined with canvan. They are used and I see are slightly moldy on the bottom of th canvas. Any...
Milawa Factory Bakery are hosting an artisan baker gathering on June 4, 2007. This is the first full day ABA gathering...
If the recipe calls for 3 cups of starter and I've got 1 cup of cold starter in the fridge whats is the best way to get it to 3...
I made black sesame buns on Saturday with a coat of dutch crunch based on a recipe from Teresa's site. I didn't have maple syrup...
Interesting baker interview on the site, listen up kids! Jeremy
A basic sourdough white loaf, with 10% millet flour, 10% WM spelt, 10% millet flakes, and some more millet flakes on the top...
[img]http://www.sourdough.com.au/gallery/d/7904-1/DCP_2368_1_.jpg[/img] a few different loaves made from my pain au levain...
[img]http://sourdough.com.au/gallery/d/7863-1/CIMG0626.JPG[/img] Goooday! J
Hi, I am a complete newbie in sourdough baking. I have heard so much about it and after a few bouts of soft, fluffy bread that...
There's this bread company here (7th Adventist) which is famous for their sprouted grains bread. Friends have been asking if I...
I've bake a few loaves and i'm getting the hang of the process. I did a couple of loaves today and feel the balance of yeast...
Has anybody "Brother Juniper's Bread Book" written by Peter Reinhart? It is from Nov 2005 and has 208 pages, but only 30 recipes...
Arrr, 'tis the holidays me lads and I've not much more working (we did ~10000 hot cross buns...ugh...). Anyway, I've been trying...
I baked a sour dough a couple of weeks ago(which the doe was fermented in the fridge overnight). The taste seems to be far...
Please check my blog of yesterday's Sour Dough bake at http://www.barry1.bigblog.com.au welcome any comments and advice. Thanks
Today in the [url=http://www.nzherald.co.nz/topic/story.cfm?c_id=206&objectid=10428947][b]NZ Herald[/b][/url]: A New York...
I expanded my starter last night and this morning mixed all the other ingredients to make sour dough but I forgot to hold some of...
[size=18]Rosemary Potato Sourdough. This bread is great with corned beef from St. Patty's Day![/size] [img]http://www...
[img]http://sourdough.com.au/gallery/d/7832-1/CIMG0590.JPG[/img] [img]http://sourdough.com.au/gallery/d/7834-1/CIMG0594.JPG[/img...
Hello all! I haven't posted for ages, been super busy with school. I still bake every week, I just don't get around to taking...
I know this is a dumb question but I am just learning. How do you get that nice white or brownish white flour-covered crust that...
Once you've got the starter to the cappacino effect is it time to feed with more flour and water? How to I attach pictures?
