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Sourdough Pop-Up Pizza Night in Helensvale robertogiammellucca Mon, 09/28/2026 - 00:48 Love authentic, naturally fermented pizza? Join us for a Sourdough Pop-Up Pizza Night in Helensvale and enjoy the flavour of carefully fermented dough transformed into delicious artisan-style pizza. Sourdough fermentation takes time,
Low inoculation Pane Paillasse The Roadside P… Mon, 09/28/2026 - 17:06 Acknowledgment: Original formula by Susan Grant. Aim: Formula development, that will utilize the discard from maintenance feeding my stock, refrigerated mother culture. Resulting in zero waste. The formula and process for test bake #1 attached. Sinc
Ankasrum - Used ONCE - literally PointerMom Fri, 09/25/2026 - 14:42 I am new here - so sincere apologies if I'm doing anything that is not permitted. I have an Ankasrum mixer (classic red) that I literally used one time. I want and frankly - need to sell it - because I there's a decent chance I will be relocating and w
Whole Wheat-Ricotta Cheese-Blue Potato-Port Salut SD with a Barley Tangzhong Isand66 Fri, 09/25/2026 - 13:27 I used mostly fresh-milled flour except for a small amount in the levain. The blue potatoes were parboiled and then roasted before being pulsed in my mini food processor. It’s funny that I had some Einkorn grain
A Few Recent Bakes with Scalds Rina Lysten Thu, 09/24/2026 - 13:45 Over the past few days, I have been working on three connected articles about scalds. The topic will probably be familiar to many bakers, but I wanted to bring together things that are often discussed separately: tangzhong and yudane in wheat bread, rye
Sourdough Miso Pan Benito Wed, 09/23/2026 - 14:55 You guys know my love for miso, enough that I’ve been making it myself for the past several years. I love me a good strong red miso which requires about a year or so to ferment to be good. I’ve made many breads with miso, but hadn’t really in quite some time now. Shio p
Pizza trailrunner Tue, 09/22/2026 - 16:24 Well the day “ got away”. My best half said why don’t we have pizza since you’re so busy baking …. Indeed… just pull out a par- baked crust and top it and bake. So since beverages were needed I took a break , shopped and topped and we had homemade pizza “ at gloa
Tangzhong multigrain trailrunner Tue, 09/22/2026 - 16:12 I was heavily influenced by Ian’s latest Corn flour Tangzhong post but things took a turn and I simply followed. I halved his formula ( I think I am math challenged) but it all came out spectacularly well. I made a Tangzhong with fresh milled Yellow Dent Corn fro
Baguettes: thank you Bennie trailrunner Tue, 09/22/2026 - 13:02 I haven’t made any baguettes in quite awhile. I had copied Bennie’s schedule when he last posted. The huge difference is turning off convection even though they are covered . I didn’t lower the temps but I used his timing and the off/ on convection. The ot
Einkorn country loaves fredsbread Tue, 09/22/2026 - 06:23 I saw bulk whole einkorn from Barton Springs Mill at Central Market the other day and decided to give it a try. I noticed while milling it that it was much quieter than milling hard modern wheats, probably due to the flatter shape and/or the softness of the grai
Geysir Bread - Iceland CalBeachBaker Fri, 09/18/2026 - 15:26 Today's bake: Geysir Bread - Iceland Source: Kaffi Borgir in Dimmuborgir, Iceland Notes: https://kaffiborgir.is/our-recipe-for-geysir-bread/ If you want to see them making it - https://kaffiborgir.is/geysir-bread/ 2 @1250g, Pan Size: 7.88x4x4 In / 20x10.16x10
20260917 Exotic Passion Yippee Thu, 09/17/2026 - 10:14 Tried my hand at a gelatin-based neutral mirror glaze for the first time. Still need to polish the details next time, but loving the process. Crumbshots to follow...
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