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First banneton

by Towerpod
0
comments

I all,  new to sourdough baking, and baking in general. Thanks for all the great posts, and adv... read more →

updated 1 day ago
0
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Hi all,I have been making sourdough bread for some time, and lurking and using this forum extensivel... read more →

updated 1 day ago
11
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Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.The D... read more →

commented on 1 day ago

Tasty Brick

by salsaff
2
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Hi,Read more read more →

commented on 2 days ago
1
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My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →

commented on 1 week ago
2
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My starter has a weird gray layer on top and what looks to be lots of white bubbles (I don't think it's mold, and it smells fine).  I recently... read more →

commented on 1 week ago
0
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Hi there, any readers familiar with demand for wholesale artisan/sourdough breads in the:1] New Norfolk region (NW of Hobart)2] Hobart inner cityWondering ... read more →

posted 1 week ago

Beer Starter

by rotio
2
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Hey All, I'm new to the site - great to see such an active community around sourdough. I've been experimenting with a sourdough starter that I feed strictl... read more →

commented on 1 week ago
7
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Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →

commented on 1 week ago
9
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Hi! I've started making sourdough bread last year (in April if I remember well). My first attemp... read more →

commented on 1 week ago

Danish Rye bread

by SweetSourSavory
0
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http://sweetsoursavory.com/blog/2014/7/8/danish-rye-bread-revisitedMakes 2 big loafsRead more read more →

updated 1 week ago
1
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Dear all, when we bake our baguette (sourdough with 0,3% yeast) we have a nice oven spring but the crust fails to crack in a rustique way. It stretches mor... read more →

commented on 2 weeks ago

head bakery chef

by mohamed_390
2
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Dear baker friends in australiaI want to know where I could apply for head bakery job in Australia About myself . im 36 year old egyption head bakery ... read more →

commented on 2 weeks ago
64
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Dear Baker friends in Australia,┬áRead more read more →

commented on 2 weeks ago
7
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 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

Bannetons

by Bebe
1
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What size banneton should I get, a long 1kg or 800g . Is there much difference.. Has anyone bought the cheap ones from China?  read more →

commented on 2 weeks ago