Sourdough Baking

Sproing!

by Bill44
28
comments

First loaf out today, 2 to go. Using the top stone, can you believe the spring from a 1/3 rye loaf? [img]http://www.sourdough.com.au/galler... read more →

posted 8 years ago
5
comments

Hi all, all alone, the Missus is off on a short business/pleasure trip to the home country and I am home alone, baking! Pizza dinner, anchovies, olives and... read more →

posted 8 years ago

Paleskins.

by Bill44
8
comments

Very pale...yes. Mistake......no. Being too wet to go and watch my grandaughter play netball I decided to stock up the freezer with stuff to eat with a mea... read more →

posted 8 years ago

Sourdough flops

by northwestsourdough
18
comments

Anyone want to see some flops? [url]http://northwestsourdough.wordpress.com/2006/07/14/sourdough-flops/[/url] It would be great if there were a... read more →

posted 8 years ago

Jeremy's Miche

by nina
17
comments

I had a go at Jeremy's Miche recipe using spelt and graham flour (and less water). We ate almost half of it for dinner with salami, ham and cheese - quite ... read more →

posted 8 years ago

Today's bake with new oven setup

by northwestsourdough
6
comments

I added a few firebrick to the sides of my oven and then added the baking stone and also had a baking stone on top.(Gee we'll do anything for cutting edge ... read more →

posted 8 years ago
7
comments

Yes France lost, I won't speak of it anymore instead I will leave some images of both Italian and French loaves! Semolina [img]http://i3.photobucke... read more →

posted 8 years ago

Sam Laucke responds ....

by SourYumMum
3
comments

HI all, I have re-posted this here from the 'finding ingredients' etc thread because I thought a few more people might be interested in it. (That is, why ... read more →

posted 8 years ago
8
comments

Todays bake: wannabe wholemeal bread (I usually use half white half rye and graham flour for this, but I ran out of graham and had to use an ancient wheat ... read more →

posted 8 years ago
10
comments

I stated in a previous post that I would be doing further experiments with Don's starter in an endeavour to find out more about it. The following is what I... read more →

posted 8 years ago

22 Kaiser Rolls

by Bill44
8
comments

Well this is my first attempt at Kaiser Rolls and as usual the next time I do them there will be a few fine adjustments, only cosmetic though. I must say t... read more →

posted 8 years ago

Don's Starter.

by Bill44
24
comments

Let me give you my conclusions at the start, and I will elaborate further down the post. Don's starter may be:- 1. An absolutely unique starter derived fro... read more →

posted 8 years ago
6
comments

Hi All Tried some baking this week and this are my results. Some muffins with coffee would be swell for breakfast [img] http://www.sourdough.com.au/galle... read more →

posted 8 years ago
2
comments

Seeing as my last two breads turned out great (were eaten before I had the chance to take pictures) I decided to give Dan Lepard's white leaven bread a sho... read more →

posted 8 years ago

SameOld Same Old.

by Bill44
9
comments

Todays bake 3 loaves of white. What! You can only see two? Well as the first loaf was going into the oven this morning one of my sisters-in-law called in o... read more →

posted 8 years ago
2
comments

Don (Donyeokl) sent me some of his starter to try out and give my opinion of it. The report on the starter will be a separate post. To try out his starter ... read more →

posted 8 years ago