About
Hi! I'm a student studying in a Dutch university who's been quite into bread baking for a few years now. I used to keep a...
Hi all, As I write this, I'm tasting my first piece of bread made from freshly milled whole wheat flour ( with almond butter )...
Hi all. Recipe suggestions for two simple, possibly original (or partly original as is often the way :) sourdough breads are...
Here is a formula I like, great taste, beautiful crumb and lots of levain!I thought of making it into a Miche, but decided to go...
With Graham's permission I'm putting together a mini-series about how I make sourdough. Notice I say,how I make sourdough' and...
You asked for photos, you shall have photos. First, have a browse through my snaps which I keep on photobucket: http://smg...
Here's my two pence worth... A walnut & raisin loaf.
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...
