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 →
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 →
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 →
Please check my blog of yesterday's Sour Dough bake at
welcome any comments and advice.
Thanks read more →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
[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 →
[img]http://www.sourdough.com.au/gallery/d/5419-2/Picture+011.jpg[/img] read more →
[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 →
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 →
I have posted a discussion of this on [url=http://sourdom.sourdough.net.au]the blog.[/url]
One of the things that put... read more →
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