I have just moved from Tasmania back to NZ and once again I am having difficulty finding some decent flour. In Tassie, I was using Lauke (?) Wall... read more →
I have taken some great advice and used Sourdoms recipe and hints and my starter is looking fantastic. I used 100g of freshly milled wholewheat flou... read more →
After 3-4 days my Sour dough becomes very hard - it's great to toast but hard to cut. I've bought Rye sour dough and it also goes hard after a few days. Is... read more →
I found this piece on the internet the other day and felt the first paragraph sumed up for me why I enjoy making bread.
Thought other's in this forum may ... read more →
I am a very new SD maker and as yet have not started on my 'starter'. I bought today some freshly milled whole wheat flour and I will buy ... read more →
Had some success making sourdough in my ceramic BBQ. Here is a link to a pic:
http://picasaweb.google.com/home?tab=nq ... official_s
The BBQ can be found... read more →
In proving the dough for direct yeast and levain/yeast dough I have been ensuring that the dough is at 24-28 deg C at the start of proving. My normal room ... read more →
G'day everyone I'm new to the sour dough world.Can anyone tell me if a starter can only be the same amount of flour and water or can it be more flour less ... read more →
Unfortunately, I cannot seem to find good bread flour that has a protein content over 11% (looked for Laucke, cant find anything except bread machine mixes... read more →
I made my first sourdough loaf yesterday, from a stiff starter than I began a little over a week ago following a recipe from a cookbook. The bread turned ... read more →
I'm new to the forum (great discussions!) but have been following things for a few months now. I'm currently living in China and due to the terrib... read more →
I was on here a while ago with some beginner questions and got some great help... i've been plugging away at a basic s/d recipe and getting better... read more →
The main problem I'm having is after the second proof. I'm doing the second proof in a 20cm round colinder lined with a cloth. The first time I did it I he... read more →
Followed a similar method as before using 1 cup of beer, teaspoon of bread improver and straight from fridge to proving basket. Tastes great.
Kneading time... read more →
Hi All, I've successfully created a couple of loaves after 1 months break. Driven by the bland taste of most of the bread bought in shops I reached for my ... read more →
this is probably my 6th (ish) batch of sourdough I've made. I'm still working with a basic recipe from SourDom's blog, because I want to get the t... read more →
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