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3
comments

I am determined to get through this Paul Hollwood Sourdough recipe before using a different one!In s... read more →

commented on 2 min ago

Tipo 00 flour

by JesseC
2
comments

Hi, I have been making pizzas at home for a long time now.Recently I have been experimenting with different types of flour, in particular Tipo 00 to m... read more →

commented on 1 hour ago
10
comments

(I hope I'm not replicating a subject here).We have come up against the dilemma of where to take our small wood fired sourdough business to next! Wood avai... read more →

commented on 21 hours ago

pH question and a pic

by atephronesis
13
comments

Hi all,I have learned so much here in the few months that I have been lurking around! I made my firs... read more →

commented on 22 hours ago
8
comments

 Hello you lovely people,I'm newly empassioned by sourdough and am having the most wonderful ti... read more →

commented on 22 hours ago
5
comments

My loaves often cracked at the base during baking even though I sliced the top to allow for expansio... read more →

commented on 2 days ago

sourdough not sour

by Mr MFA
4
comments

Hi all, I'm new to sourdough baking but really enjoying the results so far.My starter looks and smells healthy and seems to be making nice bread, howev... read more →

commented on 2 days ago
0
comments

A great location for a cafe or bakery has become available opposite Callington Mill in Oatlands, Tas... read more →

updated 3 days ago
19
comments

 A couple of months ago Maedi emailed me and asked if I would be interested in writing up a par... read more →

updated 6 days ago

Gluten free ?????

by Hollyhocks
11
comments

Hi, I am trying to find a sourdough recipe for gluten free bread. I have read through several sourdough web sites and learnt heaps.(also that it may n... read more →

updated 1 week ago
1
comment

Hi everyone!I've finally had time to start making bread on the weekends! However, for 4 of the 5 breads that I've tried making, the inside of the b... read more →

commented on 1 week ago

Texture of my sourdough

by Twoxmelles
4
comments

Hi All,I have been baking sourdough off and on for a couple of years with inconsistent results. The loaf crumb has the appearance and texture of a cellulos... read more →

commented on 1 week ago

Re Oven Plans

by jaymacelec
2
comments

Thanks for the feedback regarding OvencraftersNick has been in contact and all is good with my order, just a delay Regards Johnny  read more →

commented on 1 week ago
8
comments

Recipe200gr of your discarded starter...............I find pure white gives most authentic, taste an... read more →

commented on 1 week ago
20
comments

Trying a new ingredient or a new formula excites me.  If I find a new method or a new ingredien... read more →

commented on 1 week ago

Oven Plans

by jaymacelec
2
comments

Hi allHaving built a couple of dome masonary ovens in the past and now becoming a natural yeast head ,I thought to move to the next level and purchase plan... read more →

commented on 1 week ago