Add Post

Forum

Thanks

by Bill44
8
comments

Thanks to all that sent me best wishes earlier. Today is the day. read more →

posted 7 years ago

silcone tins?

by Croc
2
comments

i been using few different tins in past but for last year (or bit more) i switched to those silicone tins, the first one i had was not too good for bread b... read more →

posted 7 years ago

New Look

by Maedi
3
comments

Hi Everyone I started this thread, if you wanted to comment on the new look of the site. Escpecially if something looks odd or is'nt working. Thanks Maedi read more →

posted 7 years ago

making a clay oven

by crystal
9
comments

Does anybody have any experience of making an oven out of potter's clay? I have a bag of it and want to try making one (a small dome with a loaf-sized open... read more →

posted 7 years ago

Recipe Book

by valmai
2
comments

I don't know if this is the right place to bering up this subject, but.... I have numerous sheets of paper, printed from Bread sites, and it occured to me ... read more →

posted 7 years ago
21
comments

Hi all, The other thread(s) on Laucke flour have got a bit long; I thought it might be useful to have one in which people can post the stores that they hav... read more →

posted 7 years ago

Thanks Dom!

by SourYumMum
24
comments

Thanks to SourDom for sending me some of his precious starter for me to get baking again (after my own starter went down the sink ... ). Whilst it not be a... read more →

posted 7 years ago
11
comments

This was a question that Isabelle asked in response to one of my experiments. I thought that others here (Nina, Mick) might have more knowledge than I of t... read more →

posted 7 years ago

DUMMY SPIT.

by Bill44
27
comments

This is not aimed at the regular contributors to this forum, or those new members that haven't had time to settle in. First let me state that it costs our ... read more →

posted 7 years ago
25
comments

Say, you want to do a critical analysis/appreciation of a bread. What points do you look for? 1. Crumb 2. Crust 3. Spring 4. Taste 5. ......others? Pls fee... read more →

posted 7 years ago
10
comments

i got enough of city life for a while now and so does my wife was looking at opening fish & chips or some other food thing in quite small town. but my ... read more →

posted 7 years ago
19
comments

Just read on Teresa's blog where she has started using an oven stone on the top shelf of the oven as well as the one she bakes on. I noticed the other day ... read more →

posted 7 years ago

Yummm...eating crow...

by northwestsourdough
2
comments

Well, thanks to chembake, I am learning new stuff! Today I get to eat crow, yum! I did up a Two Night Super Sour two days ago. Today I baked...flop! I kn... read more →

posted 7 years ago

how much...

by Croc
2
comments

....does it cost in electricity for typical domestic fan forced electric owen per hour? just wondering if my bread is really cheap or maybe i'm looking at ... read more →

posted 7 years ago

Sunday bake off!

by Jeremy
16
comments

Hi all, The forums (Dans) and this one were quiet this weekend, must be the weather! Here is my contribution! Bill these are for you! [img]http://i3... read more →

posted 7 years ago

Sproing!

by Bill44
28
comments

First loaf out today, 2 to go. Using the top stone, can you believe the spring from a 1/3 rye loaf? [img]http://www.sourdough.com.au/galler... read more →

posted 7 years ago