I had a go at Jeremy's Miche recipe using spelt and graham flour (and less water).
We ate almost half of it for dinner with salami, ham and cheese - quite ... read more →
I added a few firebrick to the sides of my oven and then added the baking stone and also had a baking stone on top.(Gee we'll do anything for cutting edge ... read more →
Yes France lost, I won't speak of it anymore instead I will leave some images of both Italian and French loaves!
[img]http://i3.photobucke... read more →
I have re-posted this here from the 'finding ingredients' etc thread because I thought a few more people might be interested in it. (That is, why ... read more →
has anyone tried baking using spelt/rice flour? whats the results and what to look out for when using these kinds of flour low in gluten?
thanks. read more →
After destroying my previous proofing box I've been having a few proofing problems, been spoilt by repeatable controlled conditions and forgotten some basi... read more →
OK...I'm going to show my ignorance and newbieness here - BIGTIME. I've been reading and trying to grasp the essence of what is going on in [url=http:/... read more →
I?ve been baking bread for a little while now and have been experimenting with different techniques. I have been very successful in creating a vibrant and ... read more →
Recently I had a loaf not turn out so well. Rather poorly in fact!
I'd welcome some comments and advice about what might have gone wrong. Fair wa... read more →
Todays bake: wannabe wholemeal bread (I usually use half white half rye and graham flour for this, but I ran out of graham and had to use an ancient wheat ... read more →
I stated in a previous post that I would be doing further experiments with Don's starter in an endeavour to find out more about it. The following is what I... read more →
Well this is my first attempt at Kaiser Rolls and as usual the next time I do them there will be a few fine adjustments, only cosmetic though.
I must say t... read more →
Wasn't quite sure what forum to post this but decided on this one as it's not strictly about the bread...
I'm finally, after years of coveting, about to st... read more →
I'm heartbroken. The Shipton Mill's Organic 3 Malts and Sunflower Brown Flour I brought back from Dan's class is about finished. I just LOVE its flavour. I... read more →
To all of you in the US of A, Happy Independence Day! So, what are you guys baking to celebrate? read more →
Let me give you my conclusions at the start, and I will elaborate further down the post. Don's starter may be:-
1. An absolutely unique starter derived fro... read more →
Or Sign up with us.
by Graham, Maedi & You!
98 people online - 24,969 posts and counting!
© 2014 Artisan Baker