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As for me, I think you should accept chembake back into the forum. We all know what he is like, but were willing to accept a...
[quote] >have tried Jack Lang's aforementioned formula a couple of times this week, once with 5g of vitamin C, and once with a...
Hi Chembake, I've noticed that all the bannetons and baskets made in Germany and France are made with willow cane. Is the choice...
Thought this was worth posting Normbake Naturally Leavened Bread by Jacques de Langre [This is the best article I've seen on the...
In the last few days there was a question in one of the posts about the timing of using a leaven. (I can't find the exact poster...
The value of high protein (strong) wheat flour in final bread dough is common knowledge amongst bakers. However what qualities...
To lame or not to lame?.or just plainly lame? In relation to the post by Bill ( it just came to my mind about past experience...
Hi All, I was wondering if granite slabs can be used as baking stone? I got a slab which is about an inch thick that's unpolished...
Myths in naturally fermented bread? This subject has been interesting topic to discuss as many bakers use this kind of ?gimmickry...
Hi chembake and potential specimen providers. Sourdough.com.au is interested in gathering samples of leaven from sourdough...
Hi, Thought I'd link to a brief video I took of a pizza cooking in my brick oven. I'm still enjoying the experience of using the...
So, I'm still harbouring hopes of owning a brick oven. However, the last discussion hit a snag...we won't be able to find wood...
Since the new forum format my firefox browser will not enable me to login properly, it seems I appear to be logged in but I have...
Where can I buy commercial bakers peels in Australia, I have a large stone base oven and need to get along wooden peel. Thanks...
Hello Everyone, Love the site. It is one of the best resources for sourdough I have seen so far on the net. Keep up the good work...
Does anyone know anywhere that sells very cheap plastic bannetons. I would love to by more german made but buying 100 of them at...
Has anyone here heard of red fife flour? Or used it in a bakery? We got a sample a couple weeks ago from a local wheat farmer. I...
Quick overview of milling and its relation to baking. http://www.flourinfo.co.nz/default.asp?contentID=520 T This link's really...
Hi there, Last week-end, my family and I went to a village festival, close to our home, where they use to make some bread in an...
Anyone know why? It appears the 'reply' and 'quote' buttons aren't available for many threads including many in 'Technical Center...
Finally, a gluten free bread you guys would find acceptable! Dan's new recipe here , and I've tested it and written about it on...
Hi, I'm searching a recipe for the kind of 100% rye bread that is generally sold in stores sliced and sold in plastic bags. I...
Hi everyone. I haven't really messed around with baker's percentages.... until now I was wondering what ingriedients other than...
Having had enough of leftovers, we changed courses and made tacos! My brother whipped up some pico de gallo and guacamole and I...
It would be great to meet you two and Mick's idea will be fab if it can suit us all. Mind you, I'm getting a bit nervous about my...
