[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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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 →
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