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I have a feeling I'll monopolise this thread........ Here's today's Barley Rye Sourdough. I toasted the barley some...and it...
hello all just thought i'd mention my blog too :) haven't had a thousand visitors (like celia) but maybe now...? also noticed a...
Hi there. New user, however am familiar with BBS's... nice site. :D I am a stay at home dad and have recently gotten hold of a...
Hi, What can you do to bring out more "sour" flavor to sourdough bread? Are there ingredients or steps that can be done in the...
Some American Lady wanted me to translate a bread recipe into "English measurements" so she can give it to her friends. I had to...
Here is my pumpkin spinach bread. The tops went over because I put too much dough in the tins. My pumpkin spinach loaves nice and...
Srawberry mousse I did for a party at work, from Hidemi Suginos book, what a pastry chef! I even have his other book, all in...
What's the medium salary of a baker in australia? Thanks! ^_^
Here is a bag I did from the Pain Quotidien cook book, very nice recipe as is there miche, sort of a whole wheat desem without...
I don't know where the challenge was, couldn't find it so I am posting here. Please move it wherever you think it needs to go :)...
Worth a read if you want to understand the difference in flour protein levels and their effect. Note the comment on the...
Jeremy
Hi I'm a first time poster with a question on texture. My loaves (unbleached plain flour) look and taste great but i can't seem...
I'm having a go at Croc's 100 year old Polish Rye from the recipe section live before your very eyes. Still mystified by the...
Let's see lots of ciabatta(s?) in October and beyond. Check out the ciabatta threads here ---> Dom's , Jeremy's , Robert's...
Inspired by Pab and motivated by pure food lust, I made 67 swans plus a couple of other desserts for brunch table at church...
I made a bread today with a recipe I got of a german forum. To give you a few more details, here are the ingredients I used:...
Hi, I've been making sourdough using a drier style starter and following Richard Bertinet's french style method, which involves...
Hi, anyone got a recipe for sourdough pide that they're willing to share? I love the stuff! TIA :-)
Arg! I started reactivating a dried starter yesterday and put it into my oven with the light turned on and a spatula wedged...
What would it be? I have a few simple sourdough breads under my belt, so to speak, but would love to have one book to take me a...
Do you use a banneton ? Just noticed Graham has these on sale at the moment, and I'm wondering if I need one. I've never used...
In 1990 my partner and I met an old baker who advised us on the care and use of our Scotch Oven at Cobargo Bakery, NSW...
Hi all - I have been baking wholegrain hearth breads in a clay oven for about a year now. Was happy with the quality until about...
Hello all. I would like to buy a few proving baskets. Am I right, do I have to add up all the ingredients in the recipe to...
