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Hello to all the professional pastry and baker chefs, I am a professional pastry and cake artist chef , I would like to move in...
Well it has been an interesting road with the Starter, I had a batch that smelt like vomit so had to discard that lot, then I...
I am looking to replace the 60cm domestic wall oven that was here when we bought our house and having never bought an oven before...
Or think I've learned... First lets start off with a huge "Thank you" to every one here. 1. Autolayze for 30 to 45 minutes = good...
Hi folks, Now have a very lively culture brewing in too many jars and taking up too much space in a fridge that is very petite. I...
Food cost today is incredibly high. I wonder of ways on how to economize by knowing how to bake and cook at home. I think baking...
I really would like to buy some bannetons as I think my husband is sick of floured tea towels and colanders everywhere and I...
Thanks for all the wonderful photos over the last couple of days, beautiful! Just a note that there is now an easier way to...
I don't understand why this happened. I prepared the dough and baked it same as usual. I didn't score deeply enough to break up...
Hi everyone, I am new here, and new to sourdough! I have been making bread for years, using commercial yeast... but a couple of...
Many years ago, I used to make a fairly successful 100% wholegrain rye. The recipe called it a 'russian sourdough', and it was a...
Hello there This is my first post on this fabulous forum, and because last night I made some rocking Wholemeal Sourdough Hot...
Just had my fifth attempt and still producing flat objects like large Jiffy bags. The taste is OK but the appearance is...
Hi, when I prepair my kamut bread I let it rise for 24 hours. How long could it rise at maximum?
After 30 years or so of researching that bread I ate in San Francisco at Fisherman's Wharf, I have scientific evidence that San...
Hello. MY daughter and I have been watching The Princess & The Frog. It's set in New Orleans. There is a lot of Beignet...
Hello everyone, I was hopeing that some one could recommend a good supplier of whole grains for milling and bread production in...
Hi everyone, I've been baking wonderful sourdough bread for nearly a year now. The unbleached white bread flour (protein 11.8%) I...
We had 18 guests and more than 30 carollers over on Christmas Eve. A sampler of dinner served. Didn't manage to take all the food...
A hearty "Hello" to all ! I am sure glad I found you! A year ago I have made a few attempts at sourdough baking, not bad, not...
That Wonderful San Fransisco Sourdrough Taste!!! I've been trying for a year...of daily starter feedings, ineffectually... and...
How do our members bulk ferment with proofing boxes (28-29C)? I recently started using one, and I'd like a concensus of opinions...
Ciabatta has finally become a popular bread in Trinidad ( a small island in the caribbean) . We have a family owned business...
Hi, Everytime I bake a dough in my microwave, I dont get the sponge effect. Rather it becomes crispy. Can anyone please tell me...
Whenever I want to bake a bread without a tin the dough does not hold it's shape during rising. I use 1 cup 100% hydration...
