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This was a question that Isabelle asked in response to one of my experiments. I thought that others here (Nina, Mick) might have...
This is not aimed at the regular contributors to this forum, or those new members that haven't had time to settle in. First let...
Say, you want to do a critical analysis/appreciation of a bread. What points do you look for? 1. Crumb 2. Crust 3. Spring 4...
i got enough of city life for a while now and so does my wife was looking at opening fish & chips or some other food thing in...
Just read on Teresa's blog where she has started using an oven stone on the top shelf of the oven as well as the one she bakes on...
Well, thanks to chembake, I am learning new stuff! Today I get to eat crow, yum! I did up a Two Night Super Sour two days ago...
....does it cost in electricity for typical domestic fan forced electric owen per hour? just wondering if my bread is really...
Hi all, The forums (Dans) and this one were quiet this weekend, must be the weather! Here is my contribution! Bill these are for...
First loaf out today, 2 to go. Using the top stone, can you believe the spring from a 1/3 rye loaf? [img]http://www.sourdough.com...
Hi all, all alone, the Missus is off on a short business/pleasure trip to the home country and I am home alone, baking! Pizza...
Very pale...yes. Mistake......no. Being too wet to go and watch my grandaughter play netball I decided to stock up the freezer...
Well today I set off in search of a terracota tile or similar for baking and had a whole lot of success [url=http://img209...
Any suggestions on where to get some electronic scales that will go down to a couple of grams? Dont want the best, just something...
Anyone want to see some flops? [url]http://northwestsourdough.wordpress.com/2006/07/14/sourdough-flops/[/url] It would be great...
I had a go at Jeremy's Miche recipe using spelt and graham flour (and less water). We ate almost half of it for dinner with...
I added a few firebrick to the sides of my oven and then added the baking stone and also had a baking stone on top.(Gee we'll do...
Yes France lost, I won't speak of it anymore instead I will leave some images of both Italian and French loaves! Semolina [img]...
HI all, I have re-posted this here from the 'finding ingredients' etc thread because I thought a few more people might be...
hi has anyone tried baking using spelt/rice flour? whats the results and what to look out for when using these kinds of flour low...
After destroying my previous proofing box I've been having a few proofing problems, been spoilt by repeatable controlled...
OK...I'm going to show my ignorance and newbieness here - BIGTIME. I've been reading and trying to grasp the essence of what is...
I?ve been baking bread for a little while now and have been experimenting with different techniques. I have been very successful...
Hi all, Recently I had a loaf not turn out so well. Rather poorly in fact! I'd welcome some comments and advice about what might...
Todays bake: wannabe wholemeal bread (I usually use half white half rye and graham flour for this, but I ran out of graham and...
I stated in a previous post that I would be doing further experiments with Don's starter in an endeavour to find out more about...
