Blogs

alpha

by tyro
5
comments

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 5 years ago

Milk bread

by Adam T
4
comments

I am really enjoying the milk bread. I made another (larger) batch tonight, and will take one home again. I tried out the knip technique, and they look pre... read more →

commented on 5 years ago

What a summer!

by Adam T
7
comments

Well I am glad that is over!It was such a busy summer this year. Mostly due to the fact that I was short staffed the entire time, and a few of us had to wo... read more →

commented on 4 years ago

vitamin c alternitives

by Tim the Artisan
7
comments

hi everyone,i was curious if there is a healthier more natural alternitive to ascorbic acid? i am led to believe that malt is a reliable substitu... read more →

commented on 5 years ago

Lamp's Blog

by lamp
61
comments

I thought I had better start a blog on my Baking and my first forum entry was really a blog anyway.I have made all my SD as an unbleached white flour/ rye ... read more →

commented on 5 years ago

Journal

by Bushturkey
0
comments

Hi.I seem to be having a drawn-out midlife crisis at the moment. The upshot, though, is that I'm on 12 months' leave without pay and I've devoted a lot mor... read more →

posted 5 years ago

Hello

by Arturo
4
comments

Hello My name is Arturo This are some photos of my breads,I would like to have some baker friends in  Australia,  I live in Mexico  and stud... read more →

commented on 5 years ago

French Baker

by Graham
6
comments

21 July 2008 French Baker  Read more read more →

commented on 5 years ago

ciabatta

by robert
7
comments

Im a novice just switched too sour dough. last 2 attempts at ciabatta didn't contain the big air bubbles or as much chewiness as i would like. the recipe i... read more →

commented on 5 years ago
0
comments

Preferment is Stiff Sourdough Starter 50gWhole Wheat Flour 115gWater 92gLet the starter ferment for 12 hours.  Make the flour and start the autolyse a... read more →

posted 6 years ago