Beginners

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 8 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 8 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 8 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 8 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 8 years ago

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 8 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 8 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 8 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 8 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 8 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 8 years ago
4
comments

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 8 years ago
13
comments

..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 8 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 8 years ago