Sourdough Baking

Hey SourDom!

by northwestsourdough
2
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Bill44 has introduced your Pane Francese bread over at my forum and I was wondering if you would mind if I linked to it for everyone there or copy and past... read more →

posted 8 years ago

What is your method?

by northwestsourdough
2
comments

I've been lambasted again by the usenet sourdough people because I seem to be out of the loop concerning HOW sourdough method is accomplished. As you all k... read more →

posted 8 years ago
2
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I decide to try the longer method of sourdough bread with a buildup each time with more flour and proofing. Here is my results: [img]http://www.sou... read more →

posted 8 years ago
12
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Help! Hey, did you guys just start this forum? First thread, what an honor! Thanks for running it. Anyway, this is thursday morning US time, and I start... read more →

posted 9 years ago

Cold Start VS Hot Baked

by northwestsourdough
3
comments

Well here goes, I did an experiment with a loaf baked starting with a cold oven and a hot baked loaf after the oven was heated up. Here is the first pic of... read more →

posted 8 years ago
2
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[url=http://www.sourdough.com.au]See news article posted on 26 Feb. 2006[/url] What does it mean to be an 'Artisan Baker'? Is it about feme... read more →

posted 8 years ago

What are you all baking???

by northwestsourdough
3
comments

What are you baking? I need some ideas. I need to be challenged or something. I keep making variations of white sour, whole wheat, and sometimes rye. Thats... read more →

posted 8 years ago

Extra overnight proofing

by northwestsourdough
4
comments

I made up some Basic White Sourdough earlier in the day. Then I let it proof overnight in the refrigerator longer overnight by about 4 hours. That would be... read more →

posted 8 years ago
6
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Hi all, Let me first briefly introduce myself. I am German and currently live in Sydney. Living in NZ for a while I so missed my German breads that I star... read more →

posted 8 years ago

Radical Pagnotta

by Bill44
0
comments

I've made quite a bit of Pagnotta as a yeast bread, but now I'm into sourdough I decided to try an experiment. I think my recipe broke a few of the accepte... read more →

posted 8 years ago

Some questions

by northwestsourdough
4
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I have been going over some of the discussions on this board and I find many things very interesting! In one of the discussions on how to regulate the "sou... read more →

posted 8 years ago
7
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This is my first overnight in the fridge loaf, and the first use of my 1KG banneton. The recipe used is http://www.sourdough.com.au/phpBB/viewtopic.php?t=... read more →

posted 8 years ago
5
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Just found this handy calculator. http://samartha.net/SD/SDcalc04.html Hope you find it handy too. regards to all Bill read more →

posted 8 years ago
1
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(Well I mean pics of the bread,sorry I can't figure out how to upload the real thing!)In the personal albums in the Gallery, I posted some of my sourdough ... read more →

posted 8 years ago
27
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Forgive the silly question, I am just starting How do you regulate the sourness of a loaf? My 1st starter has been maturing for a couple of weeks, and i... read more →

posted 9 years ago