while my starter is taking its time in cold melbourne weather and i don't think it will be ready for week or even more i got couple of yeast problems that ... read more →
I'm just baking a loaf that I think is over proved: it went *splodge* and stayed pretty flat in the oven. There was some rise in the oven but it wa... read more →
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 →
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 →
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 →
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 →
Thanks to all that sent me best wishes earlier.
Today is the day. read more →
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 →
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.
Maedi read more →
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 →
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 →
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 →
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 →
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 →
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 →
Say, you want to do a critical analysis/appreciation of a bread. What points do you look for?
Pls fee... read more →
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