Beginners

Folding 1/3's

by Barry
9
comments

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
comments

Does sour dough increase the nutritional value of bread? read more →

posted 7 years ago

NZ flour!

by Nicky
2
comments

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
comments

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
comments

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
comments

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
3
comments

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
comments

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
comment

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
comments

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
comments

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
6
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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 →

posted 7 years ago
30
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Hi all, 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 →

posted 8 years ago
2
comments

hey all, 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 →

posted 7 years ago

Second Proof

by Barry
12
comments

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 →

posted 7 years ago
5
comments

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 →

posted 7 years ago