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Sasafrass Creek is building an Alan Scott "Artisan" oven over the weekend of 4-5 April, 2009. Sasafrass is a beautiful 100 acre...
Hi, Graham and I have been talking about re-structuring our forum categories. They currently seem to be organised by 'skill level...
hi people does anyone know if marble would be a smart decision to use permanently as the base of my pizza oven that i am...
I keep seeing recipes in Australian cookbooks for Damper. At first I thought it was a sort of soda bread which would hardly be...
By Alan Scott Tasmania Australia October 13th and 16th, 2007 Monica Spiller from Davis, California will be in Tasmania briefly to...
Hello all. I am a Dutch baker's son who is the passion of his father took over. Via via I'm on your site, and it's very nice to...
Can someone here tell me what black sugar is, please? It appears as an ingredient in a cookie recipe in an Australian Women's...
Just read that four people were found dead from the fires in St Andrews, and that Healsville is under threat. Hope everyone at St...
Howdy, I am brand-new to the forum but having been reading (and of course baking) for a while. I'm into the Dan Lepard book The...
Yesterday I gave Boris' black 100% rye a go. The color is more brown than black, but the bread is looking really good so far. Can...
Greetings, Am so glad I found this forum. I'm pretty much a beginner when it comes to making sourdough so I have a basic question...
Hi Everyone, I am a kiwi who is going to be in Sydney this weekend and I was wondering if there are any good shops worth checking...
I have a friend at work that keeps telling me about the Sheepherder bread that his dad use to make when he was a youngster. I had...
Hi all, After a rather lengthy hiatus of not posting on the forum (but reading along occasionally, and baking all the while!) I...
[b]Please select the option you most agree with.[/b] Make a comment (eg suggest another term) by posting a reply below. [b]NOTE...
Panettone UNIT WEIGHT: 500 DESIRED UNITS: 2 TOTAL DOUGH: 1000 Levain:ferment 27-29c 4 hours flour 22grams water 11grams...
Hello all! I have recently received a liquid starter from someone, which I then converted into a firm starter via the technique...
I'm back baking at home after being away from flour for some time. What drew me back was the sweet nutty flavour of spelt flour...
I have been baking largely from the fridge in the last few weeks (ie dough taken from fridge and put straight into hot oven). I...
I'm curious if there is a simple way to do sourdough breadmaking that still gives good results. The reason i ask is because...
Hi all, i'm new to the baker's world, and the forum and i just wanted some input on if my starter is acting normal. i made my...
It me Again, I have been following two starters: San Fransico Starter and Biga acida. I have got a few recipes for these but can...
Hi there, I beleive there is a great bread text, called "Bread". Can anyone tell me the author?
Hi, I am newly registered to the forum, although I have been lurking and reading. I have been baking with sourdough for a long...
Occasionally I come across this site when I am researching a food topic, it has some great stuff and offers loads of material and...
