Anybody got baking sheet recommendations? I'm having trouble finding one which doesn't warp or twist at 240-250 C degrees. Yesterday I went out and bo... read more →
Hi, I have just acquired a Hobart N50 without any attachments. Does anyone have secondhand ones they would like to sell? Or does anyone know a good place t... read more →
Hi all,First time poster that's struggling to find the ingredients for the 100% Sourdough Rye loaf in Peter Reinharts BBA. I've had no issue getting fine r... read more →
I don't know if it's a silly question but is baking "canvas" the same as the drawing one? I mean I'm a bit tired of towels and I think I need this for baki... read more →
Does anyone know where to source unbleached and undyed linen in Perth, Australia or alternatively a reasonably priced mail order to line my proofing b... read more →
Any tips on how to go about finding good quality flour locally? Would lofe to buy some big sacks of flour. This 1.5 kg bags are adding up. Would love to sa... read more →
Found this site while looking on the net might be of interest, easy to make.
[url]http://www.steambreadmaker.com/home_bread_baking_ste... read more →
Grettings everyone,I am looking to purchase a deck oven which will be used to bake primarily bread. It seems that doyon, bongard, miwe, and pivallier are t... read more →
Not sure which subforum this goes in, but I figured I'd put it here since it is an ingredient. :)
I had some whole grain flour in my freezer which I forgo... read more →
Can I sprout and roast buckwheat instead of barley to make some malted grains for adding to my flour? Will this work the same, or should I just stop ... read more →
Where can I buy commercial bakers peels in Australia, I have a large stone base oven and need to get along wooden peel.Thanks David read more →
Hello Everyone,Love the site. It is one of the best resources for sourdough I have seen so far on the net. Keep up the good work.Wondering if you can help ... read more →
Does anyone know anywhere that sells very cheap plastic bannetons. I would love to by more german made but buying 100 of them at $30 each is a bit too much... read more →
Has anyone here heard of red fife flour? Or used it in a bakery?We got a sample a couple weeks ago from a local wheat farmer. I have to say it was very tas... read more →
Quick overview of milling and its relation to baking.http://www.flourinfo.co.nz/default.asp?contentID=520TThis link's really informative for those who mill... read more →
Hi! I'm a student studying in a Dutch university who's been quite into bread baking for a few years now. I used to keep a sourdough culture a few year ago ... read more →
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