Blogs

3
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I just thought I'd let you all know that I have enabled anonymous commenting. This means that anyone can now add a comment to a forum topic, blog entry, re... read more →

commented on 6 years ago
12
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We had a potluck at work today and I wanted to make a bread that was special.  So I made some P... read more →

commented on 5 years ago

Thermocouples

by Sheryl
6
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We are making a brick bread oven , also wood-fired. Do we realy need to install thermocouples, what benefits has anyone had? If we do, where can we buy the... read more →

commented on 6 years ago
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THAT´S A "LIVE" EXEMPLE OF THE ONE GERMAN RECIPE. I´VE HAD PAYED ATTENTION TO MESSURES(THE NUMBERS/TIMES) OF THE RECIPE.THUS, I CAN DEDUCE ABOUT THE... read more →

posted 6 years ago

GERMAN MEASURES AND GLOSSARY

by eduardo schütz turlaj
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HI GUYS!I REMEMBER VERY WELL WHEN I STARTED TO STUDY THE GERMAN BAKERY.IT WAS VERY DIFFICULT BECAUSE EVERY WORDS WERE DIFFERENT THAN ENGLISH OR THE PORTUGU... read more →

commented on 6 years ago

My Irish flour

by JohnD
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Recently I was in the UK looking at bread and flour. It strengthened my conviction that Australian sourdough is really characterised by the flours we use h... read more →

commented on 6 years ago
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At last my starter has doubled in volume and smells sourish(stronger than vinegar's!). I started to make my starter with barley flour - but after barley fl... read more →

updated 6 years ago
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On Friday the 21st of November, I officially completed over 12 years of formal education...woo! hoo!Read more read more →

commented on 6 years ago

My first bread

by nautes03
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I've made several breads - usually I don't use commercial yeast but fermented water made from leaves of black tea, organic honey and water. I'm not sure th... read more →

commented on 6 years ago

alpha

by tyro
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i created an account with sourdough australia more than a year ago but was hardly active cos that was when my interest in bread just began and i didn't thi... read more →

commented on 6 years ago