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The March 2012 entry in this link refers to UK baker, Syd Aston owner of Aston's Organic Bakery , who is managing to sell real...
Hi All, I've been quite successful in baking my first sourdough breads using Dan Lepard's instructions and I'm very keen to try...
I recently found out that I am gluten-intolerant. That news came just days after I had developed a successful rye sourdough, but...
Wonderful German Munich style rye sourdough bread my wife baked for this weekend.
Hi I made a potato starter two days ago using a recipe from the Ballymaloe bread book, it says it should take 5-6 days before it...
I live in a particulary wet part of the World known as the English Lake District. I have had a hypothesis for a while that the...
I fed my lovely active (6-month old) sourdough starter and then accidentally left it UNCOVERED (at room temperature, about 70...
Hi everyone, I'm a newbie in the field of sourdough (making not eating) and I'm wondering what to look out for in a humid and hot...
Hi, I live in Melbourne and are quite new to baking bread. I have been searching for a La Cloche online without luck ( in...
Today i wanted to practice rye breads containing alot of grains. this is what i came up with :)
Hello, Can anyone help me understand which sifter is most effective in seperating bran from flour? I have bought a new flour mill...
Swapping Stuff for bread, as Art what do bakers and makers think of this? This started as a comment on this thread: http://...
I was feeding my starters and was pouring off some of the two I have going. I decided to combine them to make sourdough pancakes...
Hi everyone I know this is a reeeal longshot, but the reasons I got into making bread is a tried a 'Ciabatta' as a starter (with...
Hi everyone, I'm into my fourth loaf and they are getting worse. The results resemble more and more flatbreads without the look...
I have been baking bread with my sourdough starter for some time now, quite successfully. On this occasion I decided to...
I made my first sourdough using a San Francisco starter. I cut the recipe down to make it fit my mixing pan but it called for a...
I've been adding a cup or so of spent barley to each loaf, left over from mashing home brewed beers. This adds a wonderful taste...
I have been slowly progressing but my loaves have reached a plateau. They generally taste fine, but look lumpy and misshapen. I...
Hi folks, it´s Dúnia again. I was wandering if there something like a table of instructions when it comes to hydration of the...
Hi all. I have made my own starter and have been using it for about 8 months now. If I feed it on rye it doubles in about 5 hours...
Blog on Australian (and beyond) bakeries http://bakedinaustralia.blogspot.com/
Hi all, Wanting some feedback on how much you machine knead: Some recipes say that you cannot knead too much or too fast on the...
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So I have been able to create a rye starter and proof and bake a pretty good pumpernickel in a loaf pan. Now I am trying to...
