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<p>Advanced techniques and professional discussion</p>

Baker's Percentages

Hi all Just wondering what everyone's thoughts are about baker's percentages? I don't include the starter flour in the total...

5 comments

tough crusts = "vinegared" leaven??

Im just putting this out there as a topic because Ive often wondered about the fabulous crispy crunch you can get on straight...

2 comments

Butter in Croissants

Hi there, Does melting butter before you incorporate it into a bread dough (in my case, croissant dough, or a brioche) make a...

4 comments

German-style pumpernickel bread

Is there anyone who is baking german-style pumpernickel breads who would share tips and methods with me? I've been baking 100%...

5 comments

Play dough...

Dear all, I came across this very nice product concept... Challenged to ‘make a toy that has a reason to exist,’ graduate...

Buckwheat only sourdough - early attempt.

Gluten free breads based on buckwheat

I have been playing around with the idea that it might be possible to develop a gluten free bread with buckwheat only. No...

3 comments

Exploring Gluten Free Sourdough

I have just learned, much to my great disappointment, that the world is flat. I can clearly see my mistake now. I had thought...

8 comments

Ginger beer plant

Hi, I am in Melbourne, Australia. I remember fondly the ginger beer that my aunt made when I was a child from sugar, yeast and...

17 comments

Making sourdough starter

I am attempting to make my own sour dough starter with a recipe I took out of the KA cookbook. I proofed my yeast to make sure it...

2 comments
Some of Blackberry Bakery's breads

Blackberry Bakery

I thought I would just give a plug for a local bakery which has recently changed to real bread making. They produce all hand-...

1 comment

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