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A few months ago we converted the forum to new software. As a result some previous links around the forum are broken. If you find...
Microflora analysis of my starter. I never intended for this analysis but I was quite thrilled when it was provided. Originally I...
scenario: You are making a sourdough, and have leftover dough from a yeast based recipe, would you put it in your sourdough to...
Sydney Gallery All photographs from our last trip to Sydney have now been posted on the Sourdough Gallery . Bits of information...
A Taste of Slow ,29 August to 11 September 2005. " Atwo-week program of classes, dinners, discussions and tastes presented by...
< Some faces from Melbourne and Victoria Just back from Victoria and Melbourne. Joost from Berry Woodfired Sourdough was my...
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...
