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Sourdough baking without a kitchen scale

by mlucas { 2010 March 10 }

Having stumbled on this site, I've now got my starter going (about 9 days now and it seems fairly active; it'll actually double in 3-4 hours after a refresh).I also successfully baked the "biga" recipe from the tutorial. While I was doing the brief kneads & shaping I was cursing it (very messy dealing with such a soft dough)...

Pizza stone substitute?

by spuddery { 2010 March 9 }

 I've heard you can use unglazed terracotta tiles (say two decent sized ones laid next to each other) instead of a pizza stone. They're tempting because they're cheap! Can anyone confirm that these do the job as well or well enough?Thanks!Spuddery...

First loaf (I don't like the smell of it)

by manitou { 2010 March 9 }

I made my first loaf of sourdough today, behold the picture.  But anyways, does sourdough suppose to smell a lot different than other kinds of bread while cooking?  I seemed to have done everything correctly, the bread did rise, but the smell of it is kind of noxious. Not really a light peasant aroma like regular white brea...

I Confess: I Killed a Starter

by CayoKath { 2010 March 8 }

This was the simplest of starters: unbleached white flour, a little wheat flour, cumin and water.  I'd used and used it, nurtured it for months.  After using it last time, about a week and a half ago, I'd fed it and put it in the refrigerator as usual.  We tried to proof it beginning Friday but it never foamed after tw...

Organic v Organic Unbleached

by rudehamster { 2010 March 7 }

 Now the worst of the London winter has gone, and my radiators aren't scalding everything in sight in an attempt to keep my feet warm, my poor little quasi-starter is about to die an evil toilet-bound death. It sufficed over the winter, when I got the baking bug, and involved some dried yeast and a lot of frowning, but now I intend t...

Are proofing baskets really necessary?

by alexblyth { 2010 March 6 }

Hi allJust starting my first sourdough today and I dont have any proofing (proving?) baskets. I figure that I can just use a large baking pan, tea towels and some old school rulers to divide the pan into thirds that are roughly the same size as the baskets advertised for sale on this site. So my question is, apart from the asthetic reason...

Companion Bakery on TV

by lily { 2010 March 4 }

How gorgeous to see Graham and his oven just now on SBS TV.  The show is 'Gourmet Farmer' about an ex city slicker called Matthew in a classic 'fish out of water' scenario in Tassie.  He wanted to find out about using some freshly ground wheat flour in sourdough bread and drove out to Graham's bakery where independant ...

My 'Moro' Sourdough starter is very active after 3 days.

by MrOrangeSpangle { 2010 March 4 }

Hi there. I have finally got round to making my first sourdough starter.  I'm using the recipe from the 'Moro' cook book....Flour, Water and red grapes in muslin submerged in the flour/water mixture. The Moro cook book says to leave it for 10-14 days at room temperature, by which time the grapes ferment and the muslin cloth...

Recipes wanted for sourdough cookies

by Lisette { 2010 March 3 }

Because I think it's a waste to throw away my excess starter I am looking for recipes for sourdough cookies.Has anyone tried this before? Lisette...

Sorry about the down time

by Maedi { 2010 March 3 }

Our apologies for the down time earlier today. Our host had a few hiccups, everything now should be A-Okay.The good news is that the site is now on a new server and should be much faster.All the best,Maedi...