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 Hi Folks, this is my first post so it'll probably turn out all wonkyI'm not a precise ... read more →

posted 1 year ago

Loaf #9

by jaywoo
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I used the same white/rye recipe that I’ve used for the last couple. I really like the taste a... read more →

posted 1 year ago

Hand made bread Oven

by Simon Sourdough
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Greetings from Simon Sourdough of Mudgee NSW.Hoping my fellow bakers might have a simple plan to build a small oven.Appreciate any assistanceSimon S read more →

commented on 1 year ago

loaf #8

by jaywoo
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The same recipe as #7.A touch doughy in the lower middle centre area. I'm happy with the crumb, ... read more →

commented on 1 year ago

Loaf #7

by jaywoo
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I spotted the below recipe on another site, thought I'd give it a go.Bread Flour - 470gRye Flour... read more →

commented on 1 year ago

Storage of Starter

by Bayview
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I have maintained a starter for a number of years. For most of that time, when I refresh, I would add the new flour and water, let sit out overnight to wor... read more →

commented on 1 year ago

Homemade sourdoughs

by beanocartoonist
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http://thegeordieloafer.blogspot.co.uk/2013/03/homemade-sourdough-bread-co2-level.htmlMy homemade so... read more →

posted 1 year ago

loaf #5

by jaywoo
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I tried the ‘Pane Francese (1)’ recipe for a second time, though changing the sequence i... read more →

updated 1 year ago

Long retard

by jaywoo
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I tried a 'Pane Francese' recipe, it felt too wet, so I added around 50g of wholemeal flour. After some kneading it went into an oil drizzled bowl ... read more →

updated 1 year ago

Part Wholemeal Loaf

by Cam the Baker Man
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I've been baking again after a while away.  Recently I've been trying a combination of ... read more →

posted 1 year ago