Beginners

Starter Mistake

by Barry
8
comments

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
comments

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
comments

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
comments

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
comments

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
comments

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
comment

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

posted 7 years ago
2
comments

[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

Any Thoughts?

by burls
3
comments

Having problems leavening the dough.... Left in fridge overnight, left out in the morning. My starter was bubbling away nicely prior, but did not aerate t... read more →

posted 7 years ago
8
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I have posted a discussion of this on [url=http://sourdom.sourdough.net.au]the blog.[/url] an excerpt... [quote] One of the things that put... read more →

posted 7 years ago

Shaping

by SourYumMum
25
comments

Was there a link to a video tutorial on shaping somewhere ... done I think by Jack Lang? Could be wrong ... but it seems familiar and I have been looking ... read more →

posted 7 years ago

Help a beginner please!

by NicolaJane
65
comments

Hi, I am fairly new to sourdough and need a little help with some basics. Some questions I have are: 1. What is the idea proving temperature and what is th... read more →

posted 7 years ago

Dan.. Oh Dan

by lightningbolt
5
comments

I just got my copy of the handmade loaf (I know... I'm a sheep). And let me say I haven't attempted any of the recipes yet, so these questions may be a bi... read more →

posted 7 years ago

how on earth

by Croc
7
comments

no matter what i try i can't get my rolls to do what i want they taste and smell great but they more like dinner rolls i want to make nice light and fluffy... read more →

posted 7 years ago