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 →
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 →
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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 →
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 →
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 →
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 →
Hi! All, A bit about me. I was a baker for well over 35 years.Now own my own truck. Don't like the way ... read more →
fellow sourdough companions:i am new to this forum, and new to baking real bread. my 13 year old daughter, who is a fabulous baker, recently purchase... read more →
hey guysmy crust break in a funny way - sideways - all the side breaks together.these are 100%... read more →
Hi all. Has anyone ever used a SAMAP hand grain mill? If so, what kind of flour does it produce - specifically, how fine? I've been interested in trying ho... read more →
I'm craving some mixed grain bread something fierce and although I'm waking up my starter, I'm still a couple of days away from biting into a loaf of that ... read more →
Hi everyone, My name is Rose. I would like to ask you for a favor and try a croissant recipe that... read more →
hello everyone i run a bakery in south Burgundy, France [troispetitspains.blogspot.com] making ... read more →
Hello! I've just joined the forum and thought I would say hello and tell you about my journey h... read more →
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