Beginners

3
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I pruchased Banneton that are lined with canvan. They are used and I see are slightly moldy on the bottom of th canvas. Any suggestions hoe to clean it? ... read more →

posted 7 years ago
23
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If the recipe calls for 3 cups of starter and I've got 1 cup of cold starter in the fridge whats is the best way to get it to 3 cups keeping the acid level... read more →

posted 7 years ago

Flours

by Alannia
2
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Hi, I am a complete newbie in sourdough baking. I have heard so much about it and after a few bouts of soft, fluffy bread that Malaysians like, I am ready ... read more →

posted 7 years ago

The crumb

by Barry
3
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I've bake a few loaves and i'm getting the hang of the process. I did a couple of loaves today and feel the balance of yeast bacteria is good to my taste. ... read more →

posted 7 years ago
2
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I baked a sour dough a couple of weeks ago(which the doe was fermented in the fridge overnight). The taste seems to be far superior to the other sourdough ... read more →

posted 7 years ago

Bake Day

by Barry
0
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Please check my blog of yesterday's Sour Dough bake at http://www.barry1.bigblog.com.au welcome any comments and advice. Thanks read more →

posted 7 years ago

Starter Mistake

by Barry
8
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I expanded my starter last night and this morning mixed all the other ingredients to make sour dough but I forgot to hold some of the starter back for next... read more →

posted 7 years ago
11
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I know this is a dumb question but I am just learning. How do you get that nice white or brownish white flour-covered crust that i see on top of some of th... read more →

posted 7 years ago
9
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Once you've got the starter to the cappacino effect is it time to feed with more flour and water? How to I attach pictures? read more →

posted 7 years ago
5
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Iv'e made my first sour dough a couple of days ago using a starter of 1 cup water 1 cup rye flour. Many recipes say to leave the starter for 2-3 days befor... read more →

posted 7 years ago

care of bannetons

by andream
3
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I recently purchased a couple of bannetons. Just wondering the best way to clean them. I have been duting the cane with flour (rye seems to work best and... read more →

posted 7 years ago

A few questions

by iLikePie
6
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hi everyone, I've just started making sourdough (and any kind of breads) recently, and have learnt a lot from this forum and similar resources I got som... read more →

posted 7 years ago
16
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I have been using basically one recipe (the one I posted as good for toast). I cook the bread in tins as I like the uniformity. I never get any oven spr... read more →

posted 7 years ago
3
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[size=18] Is this bread of a high standard??[/size][img]http://www.sourdough.com.au/gallery/d/5426-2/Picture+026.jpg[/img] read more →

posted 7 years ago
1
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[img]http://www.sourdough.com.au/gallery/d/5419-2/Picture+011.jpg[/img] read more →

posted 7 years ago
2
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[size=18]Thankyou Teckpoh, Sourdom & Nina on dropping by and saying hello. [/size]Thanks for the advice... I did a few things differently with this one... read more →

posted 7 years ago