Posts

  • Sproing!

    First loaf out today, 2 to go. Using the top stone, can you believe the spring from a 1/3 rye loaf? [img]http://www.sourdough.com...

    28 comments
  • Oz starter re-invigorated!

    Hi all, all alone, the Missus is off on a short business/pleasure trip to the home country and I am home alone, baking! Pizza...

    5 comments
  • Paleskins.

    Very pale...yes. Mistake......no. Being too wet to go and watch my grandaughter play netball I decided to stock up the freezer...

    8 comments
  • A fruitfull day of gathering

    Well today I set off in search of a terracota tile or similar for baking and had a whole lot of success [url=http://img209...

    3 comments
  • Scales

    Any suggestions on where to get some electronic scales that will go down to a couple of grams? Dont want the best, just something...

    3 comments
  • Sourdough flops

    Anyone want to see some flops? [url]http://northwestsourdough.wordpress.com/2006/07/14/sourdough-flops/[/url] It would be great...

    18 comments
  • Jeremy's Miche

    I had a go at Jeremy's Miche recipe using spelt and graham flour (and less water). We ate almost half of it for dinner with...

    17 comments
  • Today's bake with new oven setup

    I added a few firebrick to the sides of my oven and then added the baking stone and also had a baking stone on top.(Gee we'll do...

    6 comments
  • World cup bake off!

    Yes France lost, I won't speak of it anymore instead I will leave some images of both Italian and French loaves! Semolina [img]...

    7 comments
  • Sam Laucke responds ....

    HI all, I have re-posted this here from the 'finding ingredients' etc thread because I thought a few more people might be...

    3 comments
  • spelt

    hi has anyone tried baking using spelt/rice flour? whats the results and what to look out for when using these kinds of flour low...

    19 comments
  • New Proofing Box

    After destroying my previous proofing box I've been having a few proofing problems, been spoilt by repeatable controlled...

    6 comments
  • How do I Love my Flour? Let Me Count the Ways.

    OK...I'm going to show my ignorance and newbieness here - BIGTIME. I've been reading and trying to grasp the essence of what is...

    5 comments
  • I just can't get it right!

    I?ve been baking bread for a little while now and have been experimenting with different techniques. I have been very successful...

    32 comments
  • Lose some, win some ... help?

    Hi all, Recently I had a loaf not turn out so well. Rather poorly in fact! I'd welcome some comments and advice about what might...

    3 comments
  • Now that's more like it

    Todays bake: wannabe wholemeal bread (I usually use half white half rye and graham flour for this, but I ran out of graham and...

    8 comments
  • Don's Starter Part 2.

    I stated in a previous post that I would be doing further experiments with Don's starter in an endeavour to find out more about...

    10 comments
  • 22 Kaiser Rolls

    Well this is my first attempt at Kaiser Rolls and as usual the next time I do them there will be a few fine adjustments, only...

    8 comments
  • Wood fired oven

    Wasn't quite sure what forum to post this but decided on this one as it's not strictly about the bread... I'm finally, after...

    3 comments
  • Help me Construct a Brown Bread Flour

    I'm heartbroken. The Shipton Mill's Organic 3 Malts and Sunflower Brown Flour I brought back from Dan's class is about finished...

    8 comments
  • Happy 4th!

    To all of you in the US of A, Happy Independence Day! So, what are you guys baking to celebrate?

    5 comments
  • Don's Starter.

    Let me give you my conclusions at the start, and I will elaborate further down the post. Don's starter may be:- 1. An absolutely...

    24 comments
  • One of my better bakes

    Hi All Tried some baking this week and this are my results. Some muffins with coffee would be swell for breakfast [img] http://...

    6 comments
  • Mystery bread...

    Seeing as my last two breads turned out great (were eaten before I had the chance to take pictures) I decided to give Dan Lepard'...

    2 comments
  • SameOld Same Old.

    Todays bake 3 loaves of white. What! You can only see two? Well as the first loaf was going into the oven this morning one of my...

    9 comments

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