A couple of 500g 1/3 rye loaves baked using the rye flour recently purchased from Bibina. Very different flour to the organic wholegrain rye I have been us... read more →
Was wondering if anyone has tried adding raisins into sourdough recipe? Any feedback or comments on this?
Thanks. read more →
In Dan Lepard's forum overnight jakelly asked
For years we have made a sourdough bread using starter that was created in a warm cupboard, and bread... read more →
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 →
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 →
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 →
qahtan, read more →
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 →
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 →
[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 →
<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 →
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 →
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 →
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 →
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 →
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 →
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