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Dear All.Read more read more →

commented on 1 year ago
1
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HI All, Just new to this scene, if you can call it a "scene" I'd like to say lifesytle... read more →

commented on 1 year ago
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G'day!I am currently using the 1-2-3 method. the question I have is in regards to the sponge (the mix I make before bulk rising). What hydration d... read more →

commented on 1 year ago

No hooch but bubbles

by artmachine
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I have recently acquired a sourdough starter. I made two successful loafs of bread. The starter was bubbling at such a fast rate that I transrered it to a ... read more →

commented on 1 year ago

Guacamole Bread

by isand66
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I had a new brand of store bought guacamole in the refrigerator just calling for me to use it in a b... read more →

commented on 1 year ago

My new banneton

by Josho
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I baked a loaf this afternoon, I noticed it had doubled, where it nearly bulged over the edge of my ... read more →

posted 1 year ago

rye over bake

by omerke
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 hello everybodyive got a question about rye sourdough -i noticr that if i pass a certion period of time the loaf seems do get wetter and debser and n... read more →

commented on 1 year ago
6
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 Hi all,Read more read more →

commented on 1 year ago

Croutons!

by Vincent
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Just a quick post - I though I'd share a picture of my croutons with everyone. You see with all this... read more →

commented on 1 year ago

Lack of Bubbles!

by Mark Woolnough
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 Help! I've been making sourdough for about six months now fro the same ferment (which see... read more →

commented on 1 year ago