Found a demystifying French flour types!
Jeremy read more →
I have also posted this at danlepard.com, but would be interested in the perspective from here:
Our oven died on Saturday, in the middle of baking a fruit ... read more →
Did this loaf last night, kinda wet dough, but worth it!
Flour 100% 51
water 100% 51
starter 50% 25
Total ... read more →
Finally found a baking schedule that allows me to bake a good slowbaked rye.
I wasn't quite happy with my old recipe and inspired by Bill's wonderful light... read more →
As promised, German regulation Rye, 67% Rye flour.
[img]h... read more →
I'd planned to do two batches of two, one hour apart, but it became a choice between two batches or one batch and bacon and eggs for breakfast.
These are t... read more →
I have been baking, but not posting pictures for a while. Too little time.
This weekend the loaves have been frustrating me.
The first b... read more →
8 doggies 8 inches long...an ideal length I thought. Didn't occur to me to check how long the sausages are...hope these fit. Having them for lunch tomorrow... read more →
[b]Olive, Ham, Tomato, Thyme and Rosemary Loaf[/b]
[img]http://sourdough.com.au/gallery/d/4835-1/DSCN1834F.jpg[/img] read more →
Nice to be back baking. Teresa's basic white recipe, 3 x 1Kg and 1 x 750g.
[img]http://www.sourdough.com.au/gallery/d/4818-1/new_11+Oct+06+... read more →
Hi. I've been making sourdough for the past 18 months. I use Dan Lepards book and I make a couple of loaves every weekend. I prove my loaves in Banneton... read more →
Long time no post... as you might remember we've been moving this summer and just as our internet and phone was back up it went away again - the... read more →
Here is the saga of my first pure sourdough tin-free bread that is going to be baked on a tile in the gas oven.
You see it will be a long story, so we will... read more →
I had a computer crash recently, I am back! and I am baking again!
Pulled out all kinds of recipes and had recently fed that monster starter from Gorokan, ... read more →
After baking the normal loaves of spelt bread with poolish for someone lately, I refreshed Dom's starter and baked a small batch of SD bagels for a change.... read more →
A good site for Italian bread and food and they also have a spreadsheet fo... read more →
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