General Baking

Opening a Bakery

by Sonnenblume
2
comments

Hi all,I am not new to baking, and have been doing it as a hobby for a long time now and absolutely love it.I am looking into opening a bakery of my own, b... read more →

commented on 1 year ago
2
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I used to make a perfectly good 100 percent whole wheat bread - with commercial yeast - in my breadmaker and baked in the oven. Now, up to bread #29 in my ... read more →

commented on 1 year ago

Loaf shape question

by anniebakes
5
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I'd love some second opinions on my loaves. I am pleased with almost all elements of them (flavo... read more →

commented on 1 year ago
4
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Hi guys, I'm a home baker just geting into the artisan bread making and I was wondering where you buy your different flours and grains. At the moment I... read more →

commented on 1 year ago

KitchenAid

by Gerald
3
comments

Hi all,I'm new to the Sourdough Forum.  This just a note to let you know that when buying a food/dough mixer chose carefully.My KitchenAid Artisan... read more →

commented on 1 year ago
2
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I started my first starter almost a week ago.  Used a sf starter flakes and cultured it with or... read more →

commented on 1 year ago
1
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Hi Everyoneran in to this nice video clip thought i share with my fellow sourdough loversif it was posted before than please forgive me for being behind ti... read more →

updated 1 year ago
11
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Most bread books direct you to add steam to your oven, usually by putting a pan, preferably something solid, in the oven when you begin to pre-heat, then a... read more →

commented on 1 year ago
7
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Hey guys,Recently I received a new piece of raw granite countertop that I am now using as a baking stone. The stone is 21x17 and 1 inch thick and it c... read more →

commented on 1 year ago
1
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HII would like to buy hard organic bread-making flour in Brisbane.  I've only found general purpose flour which often seems to make too '... read more →

commented on 1 year ago
1
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HII would like to buy hard organic bread-making flour in Brisbane.  I've only found general purpose flour which often seems to make too '... read more →

commented on 1 year ago
0
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updated 1 year ago
0
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Only two weeks ago I went to newcastle for a workshop with Warwick at the Sourdough Cafe.  What an amazing place, homely, great food, linked into the ... read more →

posted 1 year ago

shaping loaves

by tbrother
5
comments

All, I am new to this list, so pardon if I am asking an already much-asked question, but:How can I create a round loaf that doesn't flatten out? I... read more →

commented on 1 year ago

Buy Lye in Tasmania

by samthebakerman
1
comment

Hi,I was searching the net to find a place to buy lye for baking pretzels, when I found this site. There is a forum topicon this already, and I have tried ... read more →

commented on 1 year ago

Hello World

by Teejaytoo
1
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Hello To All Bread Makers,especially Graham and Maedi who have set up a fabulous site and resource.   I have been a member for 4 minutes and some... read more →

commented on 1 year ago