General Baking

Golden color

by BonesD
7
comments

I have finaly gotten the times down for my oven as far as getting a loaf cooked inside and out with the 1 2 3 baking method.   I would like to ha... read more →

commented on 2 years ago
5
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 When I was travelling, I ate this particular bread, I don't know it's name but I will try to describe it as much as I can. If anyone knows the recipe... read more →

commented on 3 years ago
0
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The March 2012 entry in this link refers to UK baker, Syd Aston owner of Aston's Organic Bakery, who is managing to sell real bread into some London schoo... read more →

posted 3 years ago
1
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 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 3 years ago
2
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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
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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
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 Hello all;  Read more read more →

commented on 3 years ago

Small and Shattell

by buchanelectrical
0
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 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
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 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
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I use scissors to make the slashes.Quick, easy, no fuss. read more →

commented on 3 years ago

No Knead Sourdough

by ianpharm
2
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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
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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
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commented on 3 years ago
7
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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