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Like some teachers have their "pets", I have some favorite baking books that I always turn to when I'm looking for new recipes. These books have old envelopes, supermarket receipts, movie tickets, and other odd papers stuck between pages as markers,  my own volume/weight conversions (or corrections), and lots of scribbled comments. And, they are also graded with stars, enthusiastic exclamation marks, or a scathing: "Not that great!"

The past week has been spent under big skies. I had travelled to my families home overlooking the small township of Warwick which is two hours drive south-west of Brisbane. As I left the city outskirts and watched the land open up before me, my hands relaxed on the steering wheel and I breathed in the space … up above the skies felt bigger.

We had a very successful first meet up of KC area members. The conversation was lively and the smiles were as plentiful as the fine breads that were brought in to sample and share. There wasn't a bad loaf in the bunch.

My 100% Hydration starter has been realy active lately, so I've made a few loaves using just it, no commercial yeast. Thanks to all the help available here, and practice, they're getting better and better. Here are today's loaves. Unfortunately, I got distracted, and forgot to turn the oven down after 20 mins. SO they're a tad underdone inside. But delicious.

First blog post - like the site very much. I am a keen home baker and been baking since coming across Andrew Whitleys book in Easter 2009 whilst on holiday near Lyme Regis.

Todays bread is a "Millers" Levain - or "lots of bag ends".

Interested to know how many people bake with a Levain and how they maintain / feed it on weekly / daily basis ?

I have a question please.  I'm having a hard time understanding the percentages behind the poolish to make baguettes.  I have to refigure the total formula from 10 lb. 3 oz. to 15 lb.  I've been reading all the books I have on percentages and it still doesn't make sense to me.  Can anyone help with a step by step of how I figure the poolish and final dough?  Thanks so much!  Pam

Had a physical yesterday, I've gained 18 pounds since Thanksgiving, and my blood pressure is up as well. I'm going to have to pass on all the sweets baking scheduled for ITJB I think, just out of self defense...

Sending this to Yeastspotting.

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 One year after Txfarmer showcased her lovely bake of Laurel's Oatmeal bread,  I decided to bake one myself. It is a 100% wholewheat, enriched direct dough, leavened with commercial yeast. Having excess rolled wholegrain oats at home, i decided to give the recipe a try.

The dough was very thirsty. I ended up adding 240g of water to the dough. Intensive kneading for this dough is a must, otherwise the bread will be dense, due to all the oatmeal.

I used finely milled wheat flour for this recipe.