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8
comments

The starter calculator is now in the tools section and you can download it for personal use. Using some of your stock starter this calculator will give you... read more →

posted 7 years ago

type of flours?

by Croc
0
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i got some polish recipes and can't work out what flour it is asking for dictionary doesn't seem to cover baking :O was trying to find some pictures of cro... read more →

posted 7 years ago
10
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Decided to get out of the rut and do something different, also mangle a few rules while I was at it. The photos are of a 1400g Raisin, Walnut, and Honey lo... read more →

posted 7 years ago

Organic Flour

by valmai
2
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For those who are interested, I buy my organic flours at my local Health Food Shop. The flours are grown, stored and milled by Four Leaf Milling Co at Tarl... read more →

posted 7 years ago

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
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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
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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
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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
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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
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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
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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
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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
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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