I'd love to see photos of your proofing setups ... if any.
From Bill44's flash new box, to your plastic tubs ... whatever.
I am seeking inspirati... read more →
'fess up! How many jars of starters do you keep in your fridge or elsewhere? I have 3 white starters and 2 rye. In my mind, I'm so afraid something may hap... read more →
my wife kidnapped two bags of my flour that silly me left in her car after shopping last night read more →
Well a few of you have seen my previous attempts at a Focaccia, including the Flopaccia. Well in the past I have been chasing the high hydration type of fo... read more →
Well if the water quality in my area becomes unsuitable for my bread I will know who to complain to. As of next week my son will be in charge ot the Wyong ... read more →
no matter what i try i can't get my rolls to do what i want
they taste and smell great but they more like dinner rolls
i want to make nice light and fluffy... read more →
Was in the supermaket yesterday checking out the range of yeast breads some of them cost over $3 dollars a loaf. Way too much for rubbish bread
Thought I w... read more →
i joined this forums not so long ago but the amount of informations i soaked in is huge.
i been baking for many years but my bread was never what i was aft... read more →
You are invited to a sourdough bake on Friday 11 August 2006, at [url=http://www.sourdough.com.au/boonderoo/]Boonderoo Farm[/url].
We are ... read more →
I thought maybe you would like to see the slashing demonstration on my blog post yesterday:
[url]http://northwestsourdough.wordpress.com/2006... read more →
Heres the roundup of my second effort at sourdough. I used the 750g Rye Loaf Recipe and this time followed it to the dot.. well not really, I kneaded with... read more →
Hey Carla, guess what I had for lunch. Its heavy, black, sliced very thin, and is about 99% grain. Heaven is!
Picked up a couple of packs when I went to my... read more →
I know you're out there because you are logged on. Obviously no one has been baking.
well I just spent the last 10 minutes wrestling with 3Kg of dough and ... read more →
Todays bake, 3 half baguettes. One of these is just perfect for two people to have with dinner. These were cooked for 18 minutes at 230C on fan bake, I cou... read more →
this what happens when i take no shortcuts
so for who ever is trying to make nice sourdough bread
follow instructions to the dot
[img]http://www.... read more →
Most of the references on making your own "starter" call for good quality flour. However I've not found any mention of the effects of water... read more →
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