I’ve had the flu the last week and a half. I’ve been lying in bed recovering, and I’ve stopped going to CrossFit, which has really been helping me with cravings (and at least burn some calories when I’m not eating great). I’ve been eating like crazy while I’ve been sick. I need some help, just a chat or suggestion would be great
Im after a stone or something similar to bake good pizza in my oven at home. I’ve seen pizza steels on YouTube that sound quite good. Is it worth getting one, or sticking with the stone. And where to get a good one?
70 rye 30 white. 82 hydro. 22 starter. 2 salt. Smells really good. Letting it sit overnight. Haven’t worked with rye in ages. Is this normal shape of finished product or could it be wrongly proofed?
White sour. 70 hydro. 20 starter. 2 salt. Mixed to 24C. 2 coil folds. Left overnight. Total bulk ferment 7.5 hours. Divided. Shaped. Proofed for about another hour. Baked Dutch Oven style. I thought a bulk ferment that long would destroy the dough. It was a bit stickier than usual. But results are good
Took em a bit far. But still really nice. First time making them
Does anyone know the make and model. I’m looking for one this size?
Looking to buy a mixer for hobby home baking, maybe farmers markets. Is it worth it?
I baked a loaf of white sour with it. Tastes a bit odd. Gluten development was good though.
70 hydro. White flour. Used a wholemeal starter. Look really nice. But haven’t tasted
Hi all. I’m looking to do about 10-15 loaves for a charity thing in a few months. I’d like to do mainly battards. Anyone know where I can get some cheap bannettons. Plastic baskets or something else to act as proofing baskets. In Melbourne aus. Ideally inner north? Please and thankyou
I need to get some black, non porous shoes for placement. Haven’t got a lot of money to spend. Does anyone have any recommendations of brands/types? I have quite a wide foot