Bronte Bakery - Sourdough

Phone:

02 9666 4811

Artisan Baker Association Standards:

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Comments

Light_Work

22 hours 54 min ago

I make starter with organic grape skins. About a Tbs of skins wit 1 C flour and 1 C water. Three days on the counter with no feedings (... read more
Tom Hoffman

23 hours 19 min ago

Just made my 4th loaf. Success. Not perfect but not bad. 400 for 20 min, uncover 20 min more at 350 done in a cast iron dutch oven. I went... read more
JoannaLSmith

1 day 15 hours ago

Thanks that's very helpful read more
JoannaLSmith

1 day 15 hours ago

Thanks that's very helpful read more
Tom Hoffman

1 day 22 hours ago

Sounds like good advice, I have been doing some reading on other sites and almost nowhere else does it specify 500 as a start temp. Most... read more
farinam

2 days 5 min ago

Hi Tom, My first move would be to reduce the temperature. I start at around 270C (near enough to 500F) but I reduce the temp progressively... read more
Tom Hoffman

3 days 2 hours ago

Read the history of sourdough. Most any wheat flour will make sourdough. It is very forgiving. I am not sure why you are looking for rye... read more
Tom Hoffman

3 days 5 hours ago

I am new to this too. I use a method that I found on another site. I use cooked potato water, white bread flour and a bit of honey. The... read more
Staff

1 week 4 days ago

Maureen Moffett-Farndell has replied... trash the flour...... cheap bleached flour is a NO-NO...... https://www.facebook.com/... read more
Staff

1 week 4 days ago

Trish Derrick has responded... I think he has answered his own questions, really. https://www.facebook.com/BakingCommunity/ read more