White rye cranraisin

Jeremy 2008 November 3

<p>White rye cranraisin</p>

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Ladd

2 days 11 hours ago

Hi Phil, Do you think you can add, maybe in cell e8, the percentage of starter as baker math? Not very hard to calculate, but this will... read more
Lachlan

3 days 13 hours ago

Hi Dom My name is Lachie and I'm a baker from Perth. I am also super interested in the history of bread in Australia and would love to hear... read more
Wiggins

3 days 23 hours ago

Several ways to avoid the hard crust. Put a cold oven stone or two cookie sheets on the rack below your cast iron cooker. Spread some corn... read more
Sil

4 days 14 hours ago

Can someone help I've never made sour dough bread. I have a starter that's like dough. How do I combine all this into the recipe how do I... read more
Lad

5 days 51 min ago

Can you add, maybe in cell e8, the percentage of starter as baker math? read more
Shylo

6 days 4 hours ago

I mentioned to my German friend that I wanted to try making some Christollen for Christmas this year - she said it is traditionally made in... read more
Kari Marrs

1 week 2 days ago

I only use a dusting of flour, no parchment, with my romertopf. read more
mattthebaker

2 weeks 7 hours ago

They are not in AUS, but buying direct is excellent value: https://mockmill.com/int/grain-mills/ Another local importer mill option: https... read more
Antonia Chan

2 weeks 5 days ago

Hi Adam! my name is Antonia, I used to work part time at Pan Chancho at the original location before the move, more than 20 years ago! I am... read more
BKK_Baker

2 weeks 5 days ago

The problem is the starter after the collapse. It doesn't seem to react to subsequent feeding. Because it doesn't seem to rise, I haven't... read more