Beginners

Second Bakes... better

by lightningbolt
10
comments

Heres the roundup of my second effort at sourdough. I used the 750g Rye Loaf Recipe and this time followed it to the dot.. well not really, I kneaded with... read more →

posted 7 years ago

woohoo

by Croc
19
comments

this what happens when i take no shortcuts so for who ever is trying to make nice sourdough bread follow instructions to the dot [img]http://www.... read more →

posted 7 years ago
10
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Gday, Most of the references on making your own "starter" call for good quality flour. However I've not found any mention of the effects of water... read more →

posted 7 years ago
7
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i can't help myself and almost every time i refresh i wash the glass jar i keep my starter in than i do mass murder and put boiling water inside than i mix... read more →

posted 7 years ago

slashing

by Croc
13
comments

what is best way ? i tried with wet knife and brushed in oil and dry and it seem that dry knife works best but still i always pull the dough while slashing... read more →

posted 7 years ago
7
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i did small experiment same dough cut in two portions after bulk proofing shape and let it sit for same amount of time owen time i sprayed both breads and ... read more →

posted 7 years ago
4
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The answer to my question is probably already lurking somewhere, but i couldn't find it. So here we go: Usually I will do a Detmold 3-stage process to refr... read more →

posted 7 years ago
13
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..baking again? i put it in a fridge bit late (it was at its peak) good thing is that after being there few days smell went back to fruity so my question i... read more →

posted 7 years ago
1
comment

I have always wondered how you figure out how much dough will fit into a banneton or baking tin so that it will just neatly rise to the top and not overflo... read more →

posted 7 years ago

My first bakes

by lightningbolt
14
comments

I baked my first sourdough loaves this weekend, with mixed results. I used Bill's 750g Rye Loaf recipe with the minimal kneading technique. Bulk fermenta... read more →

posted 7 years ago
8
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Hi All I made a great chef, starter and bread the book I was following then said to put the reamining chef into the fridge in an airtight container and fee... read more →

posted 7 years ago

Shape of Loaf

by ChuckB
21
comments

I baked my first sourdoughs this weekend and for taste the breads were great. My question is how do I maintain the shape of the loaf after proofing? For my... read more →

posted 7 years ago
3
comments

OK, long time bread baker first time sourdougher. I need to know how to go about making my loaf, starting with... the starter. I know I should start with e... read more →

posted 7 years ago
12
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after week of nice fruity smell my starter is gone back to sour milk smell would the low temperature in melbourne be resposible for this? what to do? what ... read more →

posted 7 years ago
1
comment

Hi Guys, I'm trying to learn to bake sourdough but I've never baked before last weekend where I tried one of sourdom's basic tutorials. So I'm going to ba... read more →

posted 7 years ago

Starter Question

by lightningbolt
9
comments

My starter's a week old now and i decided last night to change from a 30:70 rye:white mix to 100% white. Today though, it hasn't risen as much as previous... read more →

posted 7 years ago