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Hi all, I know this topic comes up now and then and a similar question was asked back in 2011 but as its now 4 years later and I'...
Hi all! I'm a rookie sourdough enthusiast. I'm working with an Alaska starter kit. I didn't bake until the starter was about a...
With a desire to expand beyond my sourdough breads of wheat, spelt and rye, I have put together a table of different flours ,...
Hi everbody, Im new to this forum and just started making my own breads about a year ago and now bake for friends and family. I'm...
Hi All, Just a heads up for Central Milling flour fans. A while back I asked Costco if they could start carrying the Organic...
Hi Guys, I have just joined the forum. I am baking bread for the last 5 years and developed 3 nice recipes to bake in my oven on...
Has anyone used this flour? I found some of the unbleached white Hungarian flour at my local Wally-world and thought I'd give it...
gday all, first time poster, long time reader, 6 month baker... re my starter: ive been baking with a rye starter that i was...
Shao Ping alluded to a way to test a flour for how much water is needed to achieve a good dough consistency. The lovely part is I...
Hi, I have found multiple kitchen and baking shops in Paris. Unfortunately, because there are so many great bakeries all over,...
