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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?
Iv'e made my first sour dough a couple of days ago using a starter of 1 cup water 1 cup rye flour. Many recipes say to leave the...
Just had a infamous late spring snow storm, when it snows I bake! Based on Thom Leonard's formula from Maggie Glezers book.Brrr...
I have been lurking on this website for some time ... and find it to be wonderful! [url]http://theoldfoodie.blogspot.com/[/url] I...
Hi All. There is a very good chance that a sourdough gathering will occur around June 11 2007, either in Tasmania or Victoria...
Which bakery should I [u]NOT[/u] miss? And, what breadbaking ingredients and such should I buy home? For sure, I'll be getting...
Didn't bake bread for 2 plus weeks. Was missing it bad. So were my girls...missing my bread...not the baking. I make cakes and...
Today I had cream cheese and tomato on some sd bread that I had made it was very nice. Any other ideas for some nice fillings for...
Nusance these bloody wankers with the shakira and all the rest trying to muddle the forum, zap them! Jeremy
Getting ready for an interview with a baker and the cold being a great excuse to stay indoors allowed for some baking, new and...
Anybody have one? How do they do for bread baking? Anyone know of a US dealer? Just bought a house, and we have an unused chimney...
Hi where can I get 100% naturally leavened bread, like Sonoma bread in America, preferably Los Angeles California , or delivered...
Some of you may recall the battle with Coles last year regarding stocking of Wallaby Flour. They stocked it for me up untill Xmas...
We have upgraded the forum software to the latest and greatest! As a result, every topic is marked as unread. Please click [url=...
Over the last few months spam overtook our spirit. It is now a joy to say, no more! I've upgraded the board to phpBB3. With this...
fivehundred users and 404 at port 80 all the time
Bill and Jeremy have provided some interesting Excel spreadsheets to make formulating recipes easier. These can be used by home...
I recently purchased a couple of bannetons. Just wondering the best way to clean them. I have been duting the cane with flour (...
hi everyone, I've just started making sourdough (and any kind of breads) recently, and have learnt a lot from this forum and...
Do you or don't you? For my buns...usually around 60 - 80g, I never slash. I don't see them bursting at the wrong places. Is it...
We are bloated and just recovering from a late afternoon Thai meal, but yesterday was all turkey and stuffing! [img]http://i3...
Hi all, Peter Reinhart granted me an interview the other day, check it out it's up! Cheers, Jeremy
