a converted preferment dough!
[img]http://i3.photobucket.co... read more →
[img]http://i3.photobucket.com/albums/y58/q... read more →
[u]Dedicated to Bill[/u]
It could only happen to me. At the start of May I did a three day ?Going Professional? course with that noble son of Oz, Paul Merr... read more →
I was fiddling with the rye flour I just bought and ended with these fellas...
[img]http://i63.photobucket.com/albums/h157/donyeokl/D... read more →
Hope you have a great day..... qahtan read more →
Well today is my birthday and I am having fun baking sourdough! I am baking six loaves of bread today! Three are a Whole Wheat blend and three are a Basic ... read more →
Graham has posted some new calculator tools here.
http://www.sourdough.com.au/tools/ read more →
See Graham's announcement in the Open Talk section about his radio interview this Sunday. read more →
My blog is at:
I have some ramblings about motherdough there. read more →
I'm new here(only found this page yesterday while researching yeast) and completely new to home bread baking. Its something I've been wanting t... read more →
I've been making loaves and baguettes essentially following with a simple formula with 60% hydration using about 35% starter for a few months with ... read more →
SWMBO intended to cook Coq au Vin for tea tonight and wanted to have some nice bread with it, so once again I tried for a couple of the mini B's.
I have in... read more →
Well I've had my Coq au Vin accompanied by some crunchy bread and all washed down with a bottle of crisp white. Sat and chatted with the cook while the mea... read more →
Did a couple of the half baguettes using a recipe from Donyokl. Its a great recipe and I hope we can persuade him to post it.
I still need to work on the b... read more →
I made some Vienna White Sourdough bread yesterday. I changed a recipe Don posted and added motherdough starter intead of a seed starter. It saved an extra... read more →
This is my first multigrain with Australian sour starter =
3 at 20 ounces each containing, organic whole wheat, spelt, oats,
rye, corn, flax, millet and ... read more →
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