Beginners

4
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Hi there, You have all been so helpful to each other, I wonder if someone could help me. I stumbled across a sourdough starter recipe by pure chance a week... read more →

posted 7 years ago
0
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The blog and tutorial facility is currently offline due to a spam attack. Basically this facility fell to bits. We are preparing a new web site which will... read more →

posted 7 years ago
3
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Okay - I would have checked the tutorials - but they are unavailable. I have got my starter going, found a recipe online that looked and sounded like it wo... read more →

posted 7 years ago
7
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I made sourdough breads couple of times, but never thought of going almost exclusively sourdough. I have read a lot about sourdough in books and on web-sit... read more →

posted 7 years ago

TASTE

by jackew
5
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I have been baking with a starter that was supposedly started 50 years ago for about 4 years now. It rises the dough just like the yeast I previously used ... read more →

posted 7 years ago

Folding 1/3's

by Barry
9
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I've been trying to achieve the large extended holes in my bread. Using Dan Lepards recipe he say's to achieve this you need to fold the dough in thirds ov... read more →

posted 7 years ago
2
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Does sour dough increase the nutritional value of bread? read more →

posted 7 years ago

NZ flour!

by Nicky
2
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Hi there! 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 →

posted 7 years ago
3
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Hello 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 →

posted 7 years ago

Hard Bread

by Barry
8
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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 →

posted 7 years ago

Right On

by Barry
0
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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 →

posted 7 years ago

books and other info!

by Ms Monny
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Hello everyone! 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 →

posted 7 years ago

BBQ Sourdough

by qiuruzheng
8
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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 →

posted 7 years ago
1
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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 →

posted 7 years ago

Starter recipe

by bakermark
7
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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 →

posted 7 years ago
3
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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 →

posted 7 years ago