Can anyone tell me where might be good to buy bulk organic flour in Melbourne. I am particularly after Rye, Spelt (white and wholegrain) and Kamut. I... read more →
What size banneton should I get, a long 1kg or 800g . Is there much difference.. Has anyone bought the cheap ones from China? read more →
Hi everbody, Im new to this forum and just started making my own breads about a year ago and now bake for friends and family. I'm a fan of organics and... read more →
The following is an expanded version of a comment I originally posted as part of another discussion on The Fresh Loaf. I thought I'd post it separately und... read more →
I have stumbled upon a large commercial 1905 Scotch Oven in Victoria, Australia that looks like it is still in reasonably good condition. Does anybody know... read more →
For these crispy, light and buttery sourdough pastries, come to Crystal Waters Bakery any Saturday f... read more →
Hey everyone...I am hoping someone will have some words of wisdom for me regarding my Tartine starter. We are now on day 11 and my starter is barely ... read more →
In the midst of making a bread and the digital scale dies on me. Some observations on that addiction and rules to heed when making bread. read more →
Bread #54: A reworking of a dark rye - sans kneading, little less dark, little less hydration. Much as I am open to learning from failures, there's not... read more →
Why does my sourdough, spelt bread have a horizontal hole through the whole loaf after baking? It runs roughly ⅔ from the bottom. Looks... read more →
Have you ever had one of those days where the simplest baking task seems like an immense hurdle? I'd mixed my dough (my everyday bread modified w... read more →
Hi everyone! I'm very new (just created my starter last month) to the world of sourdough and am ... read more →
white bread Flour
... read more →
Left my starter without a feed while away overnight and returned to find a skin on the surface which I would normally just scrape off and then refresh but ... read more →
This rye bread has gotten rave familial reviews despite a dough that was sloppy wet at 90 percent hydration. I used 65 percent rye flour. Definitely a keep... read more →
Hello! I am making different breads as a class project and would love to hear your feedback on my survey.Any answers are helpful!Thank you :)Read more read more →
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