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Hi, I happened to drive down Gertrude St today and notice a 'for lease' sign in the window of the Organic Bakery...! Does anyone...
Crystal Waters is a village bakery located at Conondale, in SE Queensland. Bread is distributed to local communities (such as...
Sonoma Bakery Updated photographs from Sonoma, in Sydney Australia Waded has taken some wonderful images of the Sonoma bakers...
Meeting sourdough people in Melbourne, Australia Alan Scott, Dan Lepard and John Downes at the ABA Gathering in Melbourne The...
We have lots of video to share Latest Video from Dom
Ken Hercott and Adam Rivett are the proud winners of the Artisan Baker Cup Jay and Adam Rivett are responsible for one of the...
[quote]Nanotech Exposed in Grocery Store Aisles [url= http://www.globalresearch.ca/index.php?context=va&aid=8326][b]Global...
Hi. I have a white leaven that's about 6 months old. 3 days ago I took some out and refreshed it with rye flour and water. I've...
Hmmm... so, I have a couple of really big assignments coming up and as a great procrastination, I've been baking (3 fruit loaves...
hi all, just pulled my latest batch out of the oven, and am curious about something. I'm getting good crumb and internal...
Hi all, I'm new to this list and new to sourdough baking. When the breadmaking urge struck me again I invested in a nice new...
Not even close! Here's John's: and here's mine. Nope, I think I have to practice another 1000 loaves before I get it. Just can't...
How 'bout a converse for the great "boulangerie"? A bakery that doesn't construct bread onsite: a "fakery" from fake bakery. e.g...
When carrying over a sour starter (using a portion of the old one to make new), the method goes as follows; make starter and rest...
hi all, Just joined this site a few weeks ago, and love the content. The more of us there are, the better! I have a question to...
[url=/bakery/john-downes]John Downes[/url] has written several articles inspired by recent experiences with industry supported...
I'm thinking of having a basic session for friends, for them to really taste breads and learn to appreciate good bread. Most of...
well forum is still out of whack but i guess it wont harm to make few posts so if someone new visits they wont think it is dead...
I make a 60% rye bread with a wheat sourdough starter, with a 7-9 hour ferment. By switching to a rye sourdough starter does...
Could someone (John, Boris) Give us a short Barm 101 sort of brief or lesson! Very humbly yours, Jeremy
Hi all Well after a long absence I briefly come back to announce that I have formely resigned as EO to BIAV because of...
Doughman has provided an interesting web cam link: http://www.opentopia.com/showcam.php?camid=4450 We are on the look out for...
or anyone who has a clue. This 'random image' intrigues me as I'm interested in marking breads. Looks like it's painted on...
Haven't happened to me in a long while. I feel a bit strange....numb. Why did the crust of my rolls refuse to caramelise? Here...
