Blogs
by Lisa { 2010 August 30 }
I wanted to share what I've been doing lately, to achieve a decent sourdough loaf. Okay, 'decent sourdough loaf' is a bit subjective, but hopefully, from the description, and the photos, one will be able to ascertain if this would be to their liking.We like it, so I thought I'd share the steps I've taken.**********First, I must say t...
by karniecoops { 2010 August 29 }
I went to a French bread making course a couple of weeks ago. It was held at Boulangerie l’epi on St Michaels Ave in Ellerslie. Thierry the baker, makes only sourdough French breads, and does a 3-hour evening course on basic bread making....
by Le-Frog 1976 { 2010 August 16 }
1 hour Autolyse, 85% water, 0.5% yeast...
by JohnD { 2010 August 11 }
Recently there was a TV program in Australia which aired the issue of whether some commercial sourdough breads were actually sourdough. As ive been writing about this for years I thought id look at two of the loaves involved in the controversy. Helgas were quick to issue statements claiming their bread was a genuine sourdough and Bakers d...
by karniecoops { 2010 August 7 }
So next up in "Local Breads" is The Ganachaud Flute. Another yeasted bread, but this one starts off with making a poolish before kicking off the bread.Read more...
by karniecoops { 2010 August 7 }
I usually always make the same breads over and over again - not of course that there’s anything wrong with that. I’ve just made about 10 recipes from my three books – Local Breads, Daniel Leader; The Bread Bakers Apprentice, Peter Reinhart and The Art of Handmade Bread, Dan Lepard – plus some I’ve ...
by Lisa { 2010 August 7 }
I'm new to this website and decided to join today and post some photos of my first attempt at sourdough bread. Actually, it's not technically my first attempt to bake sourdough, but it's my first somewhat successful attempt at ending up with what looks like a loaf of bread. Read more...
by JohnD { 2010 August 5 }
The ancient flour…….. Oxford, England…2010Read more...
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