General Baking

1
comment

 I've been adding a cup or so of spent barley to each loaf, left over from mashing home brewed beers.  This adds a wonderful taste, texture, adds... read more →

commented on 2 years ago
2
comments

I recently saw a recipe (here on this site) that someone had posted . . . chick pea bread loaf recipe.  I have been searching and cannot find it.... read more →

commented on 3 years ago
9
comments

Hey all,  I am looking to purchase some bannetons, proving baskets, brotforms, whatever you wish to call them lol. Is there any online site ... read more →

commented on 3 years ago

Newbie Questions

by olionel
9
comments

 Hello all;  Read more read more →

commented on 3 years ago

Small and Shattell

by buchanelectrical
0
comments

 Hello I have a complete small and shattell oven front That I am selling and thought there may be some interest on this site.I have the cast iron 2 do... read more →

posted 3 years ago

Baking Stone

by George_K
7
comments

 Hello to you all,After a number of loaves exceeded the width of my round pizza stone (not a pretty sight) I decided that I need a terracotta baking t... read more →

commented on 3 years ago
2
comments

I use scissors to make the slashes.Quick, easy, no fuss. read more →

commented on 3 years ago

No Knead Sourdough

by ianpharm
2
comments

Thank you to the generous people who share their knowledge and make this forum possible. Six months ago I started baking sourdough bread after watching a 4... read more →

commented on 3 years ago
8
comments

Hi all,This is my first post here.  I am reaching out to the baking community to see if someone can help me with a recipe for a sandwich roll from the... read more →

commented on 3 years ago

Sekowa Backferment

by stickymitts
3
comments

 Has anyone had experience of working with the Sekowa Backferment? read more →

commented on 3 years ago

Crock pot

by ptakj
1
comment

Hi I was wondering if there is an electric crock to maintain optimal storage temp? I live in a MH and any one with the experience knows maintaining constan... read more →

commented on 3 years ago
3
comments

read more →

commented on 3 years ago
7
comments

My wholemeal flour has gone rancid.I have gradually been becoming aware that my breads made with wholemeal flour have been losing their beautiful delicate ... read more →

commented on 3 years ago

soaking additions to dough

by sourdoughmama
5
comments

I am enjoying sourdough baking, but ready to start having fun with my favorite recipes.  I like using a recipe as a guideline and no want to aadd extr... read more →

commented on 3 years ago
5
comments

Hi all I'm an avid sourdough maker in Perth (getting better and better thanks to this site and Yoke Mardewi's books) and am heading over to ... read more →

commented on 3 years ago
0
comments

Hehe, I caught the first bit of you appearance on Gourmet Farmer last night (interrupted, so the rest was recorded).Quite like the show, and it's nice to s... read more →

posted 3 years ago