Sourdough Baking

4
comments

I have a question...... Does it really matter how and with what you assemble your sourdough loaf as long as you are using a sourdough starter, ( ? natural... read more →

posted 8 years ago
0
comments

Well thanks to the combination of Graham making blog pages available, and me now having 3 matching bannetons, I have been able to do todays bake as an expe... read more →

posted 8 years ago

Triplets.

by Bill44
7
comments

Well the new bannetons work, produced 3 x 750g carroway rye. Too hot to cut yet, will post crumb photo tomorrow. [img]http://www.sourdough.com&... read more →

posted 8 years ago
4
comments

I started with Dan's cassis currant loaf (THL), then, replaced the water with milk and butter, minus the yeast, added 1 tsp fresh ground nutmeg, 3 tsp suga... read more →

posted 8 years ago

Cracked Grain Mill Loaves

by northwestsourdough
0
comments

Here is my newest exploit, Cracked Grain Mill Loaf: I baked up three loaves, here are two: [img]http://www.northwestsourdough.com/2mill400a.... read more →

posted 8 years ago

Pane Teresa

by northwestsourdough
4
comments

Here is some Pane Teresa bread baked today! (Bill named the bread!) [img]http://www.northwestsourdough.com/paneteresa1.jpg[/img] [img]http&... read more →

posted 8 years ago

Breakfast

by Bill44
2
comments

This is some of the second batch of English Muffins I baked yesterday. They are now residing in my stomach along with some bacon and eggs. Macca's eat your... read more →

posted 8 years ago
4
comments

A few loaves I baked at my Mothers house, electric stove no stone and while making multiple food items for a get together! [img]http://i3.photobuck... read more →

posted 8 years ago
14
comments

TeckPoh I have just take a trip through your site of cakes and breads etc. What a joy to see, thank you for showing........ qahtan read more →

posted 8 years ago

My Lame came in!

by northwestsourdough
1
comment

My new Lame came in from Bill. Thankyou Bill ! It is very elegant and has a wonderful fit in the palm. I used it for the first time this morning, and it wa... read more →

posted 8 years ago
3
comments

New batch of bread, whole wheat grain loaf from Jeffrey Hamelmans book! [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0539.jpg[/img]... read more →

posted 8 years ago
1
comment

I am testing what effect different additions have to the starter. I am using my NW starter and I made a big batch of starter using 1:1:1 = flour:water:star... read more →

posted 8 years ago

Levain

by Jeremy
5
comments

Some levain that I baked this morning after a lull in the fridge, good taste and was inspired by the cam starters mixed flours so went ahead and made a rec... read more →

posted 8 years ago
5
comments

Like a dog that's just been let off the chain, I went mad when SWMBO let me back in the kitchen. 3 x 1Kg loaves of white and 2 x 750g carroway seed rye, ha... read more →

posted 8 years ago

Re Starters

by Normbake
6
comments

Has anybody used a ph meter or ph strips on their starters would be interesting to know what they measure... Cold here this morning in south Brisbane 12c i... read more →

posted 8 years ago
6
comments

Hi all! Made this bread that I have been working from a Bio-bakery in Berlin and just filled in the % with my hydrations and sour with the aide of a friend... read more →

posted 8 years ago