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Rubbery texture

by Admin
0
comments

MARI HAS ASKED: I am working with sour dough. It is good and active. I am using the recipe from the book...Tartine. bread rises, but the internal text... read more →

updated 11 hours ago

Sourdough banana bread

by rossnroller
52
comments

In response to trentmaier's request on another thread, here is a recipe for sourdough banana bread t... read more →

commented on 2 years ago

Romertopf Pane

by Zhiem
0
comments

Has anyone used one of these and if so may I please have your comment? http://www.everten.com.au/romertopf-bread-baking-mould-pane-32x16x9.html read more →

updated 5 days ago

My Sourdough

by Kjqolhede
8
comments

 Hello,Read more read more →

commented on 5 days ago

An one man band run by a German living in Ireland.I missed my German sourdough bread so much, now I ... read more →

updated 5 days ago

Baker's Percentages

by leonfurze
5
comments

Hi all Just wondering what everyone's thoughts are about baker's percentages? I don't include the starter flour in the total flour weight, main... read more →

commented on 1 week ago

STARTER RESCUE

by Admin
1
comment

 IVAN HAS ASKED:I think I had under estimated the temperature here; it doesn't seem hot (still in high 20s though), but the starter actually split... read more →

commented on 1 week ago

Multiple grain starters

by raymontigus
3
comments

Hi, I'm picking up a few comments over the past about adding other grains to a plain white starter. I've thought of running a multiple gr... read more →

commented on 1 week ago

Diluting starter

by janisem
1
comment

HiRead more read more →

commented on 1 week ago

Toasting

by GeoffC
3
comments

Hi Guys & Gals,If we want toast we have to use a grill that is part of our electric Oven. I feel that this is an rather inefficient option, especially ... read more →

commented on 1 week ago
0
comments

Explore our recent banneton additions!    https://www.facebook.com/SourdoCompani... read more →

updated 1 week ago

Starter Types

by raymontigus
2
comments

Hi everyone.In Keith Cohen's book, Artisan Bread, he says there are two type of starters; Stiff and  Liquid. Both produce different styls of bread... read more →

commented on 2 weeks ago
13
comments

 Can anyone tell me where might be good to buy bulk organic flour in Melbourne. I am particularly after Rye, Spelt (white and wholegrain) and Kamut. I... read more →

commented on 2 weeks ago
3
comments

Dear allI turn to you in despair because I'm really struggling with my starter. I have been baking successful sourdough for almost three years, using t... read more →

commented on 2 weeks ago
1
comment

I want to bake multiple loaves at a time. I love the crust I get with a dutch oven, but they are expensive and round, so they don't maximize oven space... read more →

commented on 2 weeks ago

Albino Crust

by ricksca
3
comments

I just made four loaves of sourdough white bread. It rose like crazy in the bulk rise and pretty wel... read more →

commented on 2 weeks ago