I am now accepting Paypal for orders of a Lame. Just email me your order and a Paypal payment request will be sent by Paypal.
Aus freigh... read more →
All the terms and more that you ever wanted to know the meaning of.
http://www.nyx.net/~dgreenw/isthereaglo ... .food.html read more →
Well as I said this morning to Donyeokl I made his Focaccia, well a poor imitation of it anyway. Followed the recipe to the letter, but in reality it didn'... read more →
My husband is from a Russian family. Being able to make piroshki is important!
[img]http://static.flickr.com/45/141845113_ff46e8d25e_m.jpg... read more →
Hi I made up a recipe that is somewhat like an English muffin bread.
Here is the bread:
[img]http://www.restorides.com/~mom/bread/sponge2.j... read more →
Watching the different pace of each starter's activity in [url=http://www.sourdough.com.au/phpBB/viewtopic.php?t=174]Teresa's thread[/... read more →
I'd like to get a thicker crustier crust on my sourdough baguettes. I spray them with water, leave some water in a tray in the oven and bake at 225 degree... read more →
Here is my bake for today. It is a Sour Dill Onion Rye Loaf.
Instead of Dill seed I used crushed dried whole dill, it gave a great dill flavor.
[img]http... read more →
Ok, you've seen my white loaves before and the photo below is just to show the crumb. Sorry it is blurry, I'm having a bad hand day.
In my white loaves I u... read more →
I baked a Milk loaf using Dan's recipe last week and converted the recipe to a 50/50 wholemeal sourdough loaf using water instead of milk. Did some changes... read more →
This sourdough thingy is really infectious...
Have never baked so much bread before and have baked another now.
A small, 400g loaf of potato and bee... read more →
Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#STARTER]STARTER MAKING and MAINTENANCE[/url] read more →
I have the science lab up and running again.
Still trying to get this fruit bread to work & had a "chemical reaction????? in my batch yesterday. I HAV... read more →
Pane de Como bread that I tried out by changing from a poolish to 100% leaven, smells good and light as well, made it small or the lady of the house goes n... read more →
I'm having a quiet afternoon so I decided to go through the members list and check out a few of their websites.
I had a look at the website belonging to Te... read more →
Just baked a loaf of focaccia using white leaven at 100% hydration. Did not do a good job at dimpling the top before baking though.
[img]http://i63.... read more →
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