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Hi folks, op was a success. Both hands are black from bruising, but they work. Painfull if I use too much grip, but I can still...
I was really wanting to bake after my potato bread barm and rye.I bought some great sausages and cheese from my local shops and...
Hey everyone, I've been lurking around here a while and finally decided to join. I'm in the U.S., California to be exact. I'm...
Bit early to call this an event but have a look at this idea [url]http://www.danlepard.com/forum/viewtopic.php?p=5175#5175[/url]...
I am based in Malaysia, where I bake mostly Organic Breads for local consumption. I used to use Wheat from Kialla, but recently...
I have been using basically one recipe (the one I posted as good for toast). I cook the bread in tins as I like the uniformity. I...
If anyone wants to read of my perilous adventure in the Andes it's posted on my site, about 2/3's of the way through so you can...
Spent the weekend lounging and baking! Was inspired to finally try Nancy Silvertons Izzy's rye as well as Dan Lepards Barm ale...
How do you guys store your bread? After spending all that time baking, and often at odd hours when it wont be eaten straight away...
I have posted on Alex Croquet before on Dan Lepard's site, but had a chance to buy and taste his stuff on a recent trip to France...
While googling for a "Single row moulder" for the tractor I came across this web page [url=http://www.oshikiri.com/products/...
Having just pulled a muscle in my back and undoubtedly in my brain I decided to make some rolls with dried berries from the...
[size=9]shhh...it's not sourdough.[/size] 25% granary, 50% strong, 25% plain plus handful of wheatgerm. [img]http://www.sourdough...
Twas the day after Christmas, and all through the house, Nothing would fit me, not even a blouse. The cookies I'd nibbled, the...
Does anyone know the optimal time to steam or humidify the dough after loading in the oven? We are having discussion about this...
After deleting 14 spam posts this morning I left the 15th for you to read. Is there anything Maedi we can do to stop this? Two...
hello all - im new. welcome me!...lol i am a bread life devotee... ...i bake at work.... production manager and daytime baker for...
[size=18] Is this bread of a high standard??[/size][img]http://www.sourdough.com.au/gallery/d/5426-2/Picture+026.jpg[/img]
I had a dinner last evening at an extremely flash Melbourne restaurant (recipient of 2 hats in the Good Food guide). They served...
Can someone advise a mail-order supplier of a short-hadle oven peel?
Got this idea from an eG thread. Give a jar of starter together with a loaf of sourdough bread with the recipe, and a jar of...
Gday Peeps, Making myself a proving box and I am having problems getting an accurate thermometer in the correct temperature...
I used [url=http://www.sourdough.com.au/forum/viewtopic.php?t=243]this[/url] recipe to pop my sour dough cherry Here is the...
[img]http://www.sourdough.com.au/gallery/d/6779-2/DSCN1827.JPG[/img] loaves in the afternoon sun - Sunday's bake, and not a pot...
Hi all I want to send some sourdough starter to New Zealand does anyone have any tips, do I have to dry it first or can it be...
