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Adding vinegar, yoghurt and barley bran?

by ratbagradio { 2010 March 21 }

I'm delighted with the unswerving loyalty offered me by my pet sourdough leaven.But i wanted to change my baking recipe slightly and wondered what was the best way to proceed.I want to explore two options:Read more...

Where to buy food-grade lye for German Laugenbrezeln

by makebread { 2010 March 21 }

Does anyone know where to by food-grade lye either as a poweder or liquid?  I would like to make German Laugenbrezeln and lye is the essential ingredients.  I'm in Melbourne....

experiment with no-knead sourdough

by tpearce { 2010 March 21 }

Tried to combine the no-knead, bake in pot method with the overnight prove in fridge method last night. Recipe was simple white sourdough - 150 ml starter, 500 gm flour, 300 ml water and 1 tspn salt. ThenMix for 30 sec by hand and leave alone for 30 minFold twice every 30 min for 3 hrsShape, place in Banneton in plastic bag and straight i...

Ovens and Work experience

by Gavin { 2010 March 18 }

Hi thereI was wondering if anyone can give me advice about bakers ovens?Is it worth getting a combi so I can prove bread instead of a bakers ovenI am setting up a cafe and want to produce pastries ,There is little space so I thought a combi may be good so I can prove stuff, steam  bake and also use the steamer for cafe stuff. i ...

pinkish grey colour in starter

by Carter { 2010 March 15 }

I am at day 4 of beginning my starter and by the end of each 24 hr period it appears to have a faint pinky colour to it. Is this OK, or should I toss it and start again?...

Long fermentation in refrigeration

by STELIOS { 2010 March 15 }

 Hi, I am writing from Greece. I am starting a new bakery in Thessaloniki and I need some of your help. I want to go with long fermentation in order to get better taste and more aromas. I am thinking of using a walk-in refrigerator 3–4 C degrees.Which process do you think is the best:Read more...

going away

by rudehamster { 2010 March 14 }

The quasi-starter has now gone, and I've managed to find unbleached flour (yipppeee!) so I've started to follow the instructions on making my own starter. However, I now have a problem: Refreshments today (day 2) and days 3-6 are achievable, but I'm being sent on a work course for the next two days (which would be days 7 & 8) and I'd ...

Ok, maybe stupid question

by Rocco { 2010 March 13 }

Hi everybody!I just took my rye SD bread out of the oven a half an hour ago and it tastes too sour. I've tasted the SD and I know it's supposed to be sour, but how sour is too sour when it comes to the bread and is there any solution to make it less sour?Oh, and my bread is full of cracks on the sides. The ov...

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...