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Hello all, wonder if you could help. I have a hankering for an olive oil based yeasted sweet dough for cinni rolls, etc. I tried...
Might be difficult for most to make this event, but here it is: Stone Milling & Stone Dressing – A two day workshop Monday,...
If one can obtain individual professional accreditation via sourdough.com then What are the institutions accredited within...
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG4341.jpg[/img] Thom Leonard country French loaf [img]http://i3.photobucket...
Sunnybrae (Victoria, Australia) is proud to announce two very special events on 21st and 22nd October. John Downes will give 2...
I have been baking with a starter that was supposedly started 50 years ago for about 4 years now. It rises the dough just like...
Because the forum seems deathly quiet, and I haven't posted in yonks, here is the weekend bake Dan Lepard's Mill loaf [img]http...
I have invented a new shape of bread this weekend. It is inspired by the french tradition, and I think is bound to oust the...
Hi All New to posting here! I've been trying my hand at freeform bread for a while, and wasn't having much luck with oven spring...
Excellent overview on sourdough. It's PDF so you get to keep it in your baker's tool box. Enjoy. http://ethesis.helsinki.fi/...
I've been trying to achieve the large extended holes in my bread. Using Dan Lepards recipe he say's to achieve this you need to...
Does sour dough increase the nutritional value of bread?
Hi there! I have just moved from Tasmania back to NZ and once again I am having difficulty finding some decent flour. In Tassie,...
Hello all, I came across this bakery website that is quite interesting. Even though it's a long way from down under (it's in...
Hi All, As of Monday 10th Sept 2007, Coles Leichhardt (in Norton Plaza) had in stock plain wallaby flour and also their bread mix...
Hi all, I've been away for a bit - moving from China to New Zealand. But am settled in again and have finally got broadband again...
Hello I have taken some great advice and used Sourdoms recipe and hints and my starter is looking fantastic. I used 100g of...
People of earth! where can I get Rye Flour in Melbourne? Want to make a starter culture and learned, I need flour with a type no...
Interested to know what profitability ratios or bench marks are used in bakeries? thanks
After 3-4 days my Sour dough becomes very hard - it's great to toast but hard to cut. I've bought Rye sour dough and it also goes...
I found this piece on the internet the other day and felt the first paragraph sumed up for me why I enjoy making bread. Thought...
Greetings bakers i have a bakery in Christchurch and am going through the process of putting an Alan Scott oven in - i am coming...
Hello everyone! I am a very new SD maker and as yet have not started on my 'starter'. I bought today some freshly milled whole...
Does anyone know where to get fair price bulk (assorted types) flour in Melbourne I say 4 bags no less please? I had a good...
G'day all, I've enjoyed a week and a half in Barcelona and Madrid. Now in Frankfurt for the night ready for the drive through...
