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Dear all, I came across this very nice product concept... Challenged to ‘make a toy that has a reason to exist,’ graduate...
Shao Ping alluded to a way to test a flour for how much water is needed to achieve a good dough consistency. The lovely part is I...
Hello To All Bread Makers,especially Graham and Maedi who have set up a fabulous site and resource. I have been a member for 4...
G'day! In Bread magazine, autolyse is described as a mixture of flour and water left for 20 mins to 2 hours, AFTER which the...
I was just wondering what kind of effect, if any, the size of a loaf has on handling the dough, shaping, proofing and oven spring...
So I tried shiao-ping's Pane Ancienne recipe, or modofication thereof. Here's the link: http://sourdough.com/recipes/pain-l%E2%80...
After making 2 loaves with a rye and white wholemeal starter (30/70 100 % hydration) I want to leave out the rye and just use...
From a book entitled 'classic sourdoughs' by Ed Wood and Jean Wood, I noticed that the majority of the recipes use sugar. I am...
Hi, I'm much impressed with the seriousness of this forum, and the keen interest in coming to grips with this elusive phenomenon...
Hi all, I was recently advised that one shouldn't make a starter culture in Australia because the bacteria/yeasts are not as good...
Hi all, I am going to be creating an extremely small living area in the city soon, as our main dwelling will be our country house...
Hi! All, A bit about me. I was a baker for well over 35 years. Now own my own truck. Don't like the way the baking industry has...
Finally, a loaf I'm halfway proud of.... The crumb of the most recent loaves wasnt' quite as open as the slightly messy ones of...
Here are the results of my latest baking effort. I posted these photos on my earlier post but I thought they might get missed and...
I am currently using a 100% hydration starter and the 1 2 3 method which is producing some lovely loaves but I just wondered what...
My starter smelled fine and bubbled when i kneated in more flour. I let it raise for 1 hour and it raised a little. Then i baked...
I keep getting asked about the big bench scraper often seen on the webcam . Next to the standard size scraper, it is my favourite...
I'm about to bake a couple of loaves and I thought I'd try baking them in a dutch oven but I am a bit trepiditious about the...
help! my semolina loaves are in their final proofing stage and i tore the skin on one during the shaping. do i slash the loaf...
This is my first sourdough bread, room for improvement I think! 60% white flour, 30% wholewheat and 10% rye
Hi there everyone! I am a Pastry Chef and have a few years working in the industry, but I have only just started getting into...
Hi All I have now created a sourdough culture twice. it has been going beautifully and I was stirring it every other day. On both...
Hi, I have had a couple of recent experiences of dough sticking to the proofing linen and becoming very difficult to transfer...
Somewhere in the wee hours of the morning i read something about Greek bread and basil leaves as part of a starter, but now i can...
It seems that most artisan bakers these days aim to create a very slack dough, often using stretch and fold techniques instead of...
