Sourdough Baking

Sourdough Focaccia...

by donyeokl
13
comments

Just baked a loaf of focaccia using white leaven at 100% hydration. Did not do a good job at dimpling the top before baking though. [img]http://i63.... read more →

posted 8 years ago

Grilled Sourdough

by northwestsourdough
1
comment

Thought it would be fun to post the experiments I am working with involving grilled sourdough. This is meant to be grilled on an outdoor barbque. My barbqu... read more →

posted 8 years ago

Small Rye Loaves

by Bill44
11
comments

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 →

posted 8 years ago

Raisins in sourdough?

by donyeokl
20
comments

Hi there, Was wondering if anyone has tried adding raisins into sourdough recipe? Any feedback or comments on this? Thanks. read more →

posted 8 years ago
3
comments

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
10
comments

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
6
comments

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
21
comments

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
comment

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

posted 8 years ago

Good forum

by Normbake
7
comments

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
comments

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~
28
comments

[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
1
comment

<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
7
comments

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
10
comments

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
0
comments

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