General Baking

<p>Bread and baking: From yeast breads to techniques</p>

Openess

Hey folks, I'm new here, but not new to baking or sour dough. I got my first starter from a friend of my grandmother's, when I...

4 comments

What happened to my loaves ?

I don't understand why this happened. I prepared the dough and baked it same as usual. I didn't score deeply enough to break up...

5 comments

hello everyone :)

I though I stop by and drop quick "hello" Hope everyone that knows me around here is well and enjoying life Myself I been bussy...

3 comments

At last on my 4th attempt

Hi everyone, at last on my fourth attempt my bread has come out quite good I think. The taste is just lovely the crust could be a...

4 comments

How to make a porous and light bread ?

Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and...

2 comments

First Post.. Hello!

Hi There, I wanted to introduce myself. People call me the Bearded Chef and I currently cook and reside in Boston MA. For a while...

2 comments

EVOO in Dough!!!

I've been using the usual 100:50:40:2/flour:water:starter:salt recipe, and have had good results. As my starter gets more mature...

6 comments

Forgiving or not

HI I am relatively new to to using sour dough and while I have had a reasonably good level of results I am somewhat confused...

3 comments

Shop seems to be dow

Hi, I wanted to order a 750g banneton but the shop link appears not to be working. If anyone can advise I'd be grateful. Cheers,...

2 comments

Couche Practice

Can anyone advise me on what the practice is with mouldy couche(s). I've read that the mould on a couche is not a problem ... but...

7 comments

Pages