Bronte Bakery - Sourdough

Phone:

02 9666 4811

Artisan Baker Association Standards:

Fave

Comments

Ryan

5 hours 33 min ago

Try a sightly drier dough if your hydration was 60% try 55. where did you secondary ferment after shaping? I do my second in the fridge... read more
Staff

7 hours 59 min ago

Hi SGgirl, Perhaps if you could tell us what your process was from start to finish (including temperatures & timing) and the... read more
farinam

1 day 13 hours ago

Hello Kaye, There are many ways to manage your starter (the amount that you keep between bakes) and the levain (what you actually use to... read more
Emma

2 days 3 hours ago

Hi Grace, Welcome to WA! There is a wholesaler in Perth that stocks bulk Four Leaf flours and Eden Valley flours. Is called Born Organic... read more
kaye

5 days 11 hours ago

I don't have enough sourdough starter to make a loaf. I have an active starter and it is bubbly and smells very yeasty. Your recipe states... read more
Staff

6 days 9 hours ago

Sounds like true love & one happy pet Enjoy! sourdough.com read more
Staff

6 days 9 hours ago

Great to see you are enjoying this process - lovely loaves. Well done, Kalpna! sourdough.com read more
SGgirl

6 days 16 hours ago

Hi Mirjam i will certainly give it a go. I need to build up some confidence before trying again. II had another go and this time the result... read more
mirjambrady

6 days 17 hours ago

Hi, I had the same with my first loaf - but now I'm just putting the dough in a bread tin - it's not an authentic shape, but at least the... read more
leona

1 week 2 days ago

so i changed the recipe around a little bit but used your quantities as a guidline. mix of half rye, half white starter 300g white flour... read more