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13
comments

 Can anyone tell me where might be good to buy bulk organic flour in Melbourne. I am particularly after Rye, Spelt (white and wholegrain) and Kamut. I... read more →

commented on 2 weeks ago
3
comments

Dear allI turn to you in despair because I'm really struggling with my starter. I have been baking successful sourdough for almost three years, using t... read more →

commented on 2 weeks ago
1
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I want to bake multiple loaves at a time. I love the crust I get with a dutch oven, but they are expensive and round, so they don't maximize oven space... read more →

commented on 2 weeks ago

Albino Crust

by ricksca
3
comments

I just made four loaves of sourdough white bread. It rose like crazy in the bulk rise and pretty wel... read more →

commented on 2 weeks ago

Sourdough Baking

by adamr87
4
comments

Can anyone suggest anything to assist? There's so many variables and I've tried so many diff... read more →

commented on 3 weeks ago

Bread Video

by oam
0
comments

Pretty cool video how this place does its bread.https://vimeo.com/132933905 read more →

updated 3 weeks ago

Crumb

by CalMac
3
comments

Dear dudes/dudettes,I'm relatively new to the art of sourdough bread baking - have made about 5 ... read more →

commented on 4 weeks ago
1
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I'm having a hard time transfering my dough from the banneton to the heated dutch oven without collapsing or misforming the loaf. It comes out of the b... read more →

commented on 4 weeks ago
1
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I just bought a new KitchenAid Professional 600 mixer. I've never used one before. My first loaf is in its bulk rise, but I fear that I over-kneaded it... read more →

commented on 4 weeks ago

Miele steam injection oven

by imspartacus2
4
comments

Hi,The Miele H5000 domestic ovens include a steam injection feature that let you inject steam at any time (and any number of times) during the baking proce... read more →

commented on 4 weeks ago
7
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I'm still a newbie at this, but I don't understand something.In many of the books that I have read they have you start your baking off by throwing ... read more →

commented on 4 weeks ago
4
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Hello, looking for some advice on how to keep my starter alive while I'm away for 6 weeks. My friend is happy to feed my starter once per week or two. Does... read more →

commented on 4 weeks ago
1
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I am quite happy with my first ever loaves of sourdough. The white loaf I made I'm particularly ... read more →

commented on 4 weeks ago
0
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Hi all I've been making some pretty decent bread recently using..- a basic masterstock style starter- white flour at 12% protein / 2% salt / 60% h... read more →

updated 4 weeks ago
2
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New banneton stock has arrived! Read more read more →

commented on 5 weeks ago
10
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I've been following this site and referring friends to it for some time and only just signed up.... read more →

updated 5 weeks ago