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I have been making white spelt sourdough Bao.
They taste great!



However. I have a problem.
I steam them for 20 mins, but they come out with the dough collapsed. What am I doing wrong?
Should I add baking powder to the dough?
The bread made with the same dough and baked comes out OK, with good crumb texture.

So I've disappeared for a while. I notice...so have you. My reasons are these babies...a 300-cupcake tower I did for hubby's youngest bro's wedding, with gumpaste figurines and sugar flowers.

Australian bread can be labeled 'sourdough' even if it is not 100% sourdough. Kingsley Sullivan from New Norcia Bakeries (Western Australia) is fed up with bakeries passing off flavoured and yeasted bread as the real thing. He has taken a bold step and invited the ACCC* and FSA* to review the standard for bread labelled 'sourdough' in Australia.

Kingsley met with the ACCC recently and showed them an example of fake sourdough; it was a straight white yeasted bread that contained no sourdough culture whatsoever!  read more »

Our baking community began with the plea: Do you have an interest in sourdough bread?  That was January 2002. The call was answered by Crystal Waters, a holistic artisan bakery in an Australian sustainable community.

 read more »

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Ken Hercott and Adam Rivett are the proud winners of the Artisan Baker Cup  read more »