Sourdough Baking

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In Dan Lepard's forum overnight jakelly asked [quote] For years we have made a sourdough bread using starter that was created in a warm cupboard, and bread... read more →

posted 8 years ago
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Baked three this morning, this one was cool enough for lunch. OK rip it apart folks, c'mon Chembake don't be shy Dom, don't get trapped into thinking o... read more →

posted 8 years ago

Olive and Tomato.

by Bill44
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A lightly herbed basic white with olives and semi-dried tomato. Should have had another 5 min in the oven. [img]http://www.sourdough.com.au... read more →

posted 8 years ago

olive bread

by COFFIN GIRL
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Have a girlfriend that makes the best marinated olives and conned me into making some olive, fresh herb and dried tomato sourdough. (I dry tomatoes). I t... read more →

posted 8 years ago

sourdough

by qahtan
1
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[img]http://i3.photobucket.com/albums/y58/qahtan/White/340fedd5.jpg[/img] qahtan, read more →

posted 8 years ago

Good forum

by Normbake
7
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Have just joined this forum today have been reading all the posts from every body for a while now and have decided to join up, thanks for the help in this ... read more →

posted 8 years ago

Pretzels and Bagels

by northwestsourdough
3
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Hi I've been experimenting with more unusual breads using sourdough. Here are some pictures of Soft Fat Pretzels and Onion Bagels: [img]http://www.... read more →

posted 8 years ago

Help wanted please

by ~tullymoor~
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[color=indigo]I am a total novice. I have a starter that I made by mixing 1 cup wheat flour with 1 cup water, into jar, cover, keep in warm place. 24 h... read more →

posted 8 years ago
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<a href="http://photobucket.com" target="_blank"><img src="http://i3.photobucket.com/albums/y58/qahtan/White/100_0220.jpg" border="0" alt="Image h... read more →

posted 8 years ago
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This is todays sourdough bread, baked at higher temperature, 470 degrees I think I am going to like that better. qahtan [img]http://i3.photobucke... read more →

posted 8 years ago
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Yes - I committed the sin and didnt save any. I had all the ingredients in (sugar, salt and oil) to make some loaves and had just started adding the flour... read more →

posted 8 years ago
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Well I got control of the rye starter, changed it to 100% hydration, very cold water in the dough, 4 hours first rise, 4 hours second rise. Haven't cut it ... read more →

posted 8 years ago
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Hi Dom, I must have got hold of a fast starter, due to overproofing problems with one of my newish ( 4 weeks old) starters I cut the time from "mix and lea... read more →

posted 8 years ago

A Bit of a Shock.

by Bill44
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It's funny how you fall into habits when you are baking, and you get used to the patience required when using sourdough starters. Boy, did I get a wake up ... read more →

posted 8 years ago
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Hi everyone, I tried to make my first loaf of bread today but unfortunately the sourdough is not rising. I presume the cause is the lack of activity in th... read more →

posted 8 years ago
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[img]http://i3.photobucket.com/albums/y85/jergra/Pain%20de%20meteil/CIMG0469.jpg[/img] [img]http://i3.photobucket.com/albums/y8... read more →

posted 8 years ago