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  1. Some pic and a new interview on my site!

    ... of my vacation as well an interview with none other than Michel Richard of Citronelle in Washington DC (George Dubbya ... trip to Melbourne/Victoria, catching up with a few bread people. At the moment I am tearing into an olive bread from a new Melbourne ... in the Tuileries at heat of the day is phantastic, watching people from allover the world at Sacré-C?ur in the late evening laughing, ...

    Jeremy - 2006-10-08 01:59 - 12 comments

  2. "I forgot to make bread for dinner" Bread

    ... bread.  Thank you for sharing without the wonderful people who share I don't think I would succeed! reply ... 2019 February 24 None of the converstions imperial to grams make any sense. Not even close. ...

    cakecuplady - 2015-09-01 02:53 - 6 comments

  3. "Local Breads" - Blue Cheese and Rye loaves

    ... for them to be made in mini loaf pans, but since i had none, and wasn't about to go looking for some, I made them free form. Once ... the use of plastic for storing food but I do know some people can have very bad reactions to foods stored in plastic. ...

    Karniecoops - 2011-03-27 20:19 - 14 comments

  4. Slow Friday

    ... looks like there is much baking going on, Carla, or maybe none at all. How goes? Today is Lantern Festival aka Mooncake Festival ... in it? (I have become cautious of the english speaking people claiming they have made rye bread and out comes a fluffy spongy loaf...) ...

    TeckPoh - 2009-11-01 15:24 - 7 comments

  5. Trip to Sydney

    ... Zealand. I am a 5th generation baker but unfortunately none of the previous generations made sourdough so everything i make has been ... been busy with the rugby, and now coming back into summer people are really getting out, its great.    We are on Kahikatea Drive ...

    ryanjs - 2011-09-20 11:14 - 2 comments

  6. Big Holes in Sourdough

    ... of retarder-prover, oven temperature and shaping method but none of them has worked out. I'm running out of the solutions. Has anybody ... we reduced it, but it probably sounds still high to some people. We used to bake at 250 degrees celsius (482 F), which I thought was way ...

    Naomi - 2013-03-15 21:58 - 8 comments

  7. Sourdough starter from unknown origin

    ... It still has that marvelous sour smell and exhibits none of the signs of spoilage.  I'm wondering if I should be feeding it, even ... on when you take it, it might contain some salt.  Some people will then feed that before making a fresh loaf, as much as anything, to ...

    Betty - 2012-06-12 10:36 - 5 comments

  8. Pedal Powered Grain Mill

    ... knowledge from him past down to them and so far there is none.  There is this part of me that wants to keep the milling aspect part of ... I am happy with the way it works.  I can imagine that many people would lose interest in a manual mill so make sure you are the kind of ...

    LeadDog - 2009-12-06 21:02 - 11 comments

  9. More Honey! Less Vinegar!

    ... with the existing broader artisan baking industry. None of our member bakeries knew about the cup, or were approached to ... philosophy, an uncompromising interest in the needs of the people they are baking for, no synthetic additives as substitutes for artisan ...

    Graham - 2008-02-14 23:52 - 0 comments

  10. the verdict on shaping

    ... help if I had a picture to work with, but I'll have a crack none the less. If your dough is llifting in the oven it means it's well ... what we have is a hybrid ,hence Danuman has been asking people to be precise about "starter"/"sourdough"/leaven etc.and its difficult ...

    nowonmai - 2008-03-06 18:43 - 31 comments

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