Beginners

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 8 years ago
1
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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

My first bakes

by lightningbolt
14
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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 8 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 8 years ago

Shape of Loaf

by ChuckB
21
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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 8 years ago
3
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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 8 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 8 years ago
1
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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 8 years ago

Starter Question

by lightningbolt
9
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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 8 years ago

Im beaking into sourdough

by lightningbolt
23
comments

Hey all. I've been lurking around this forum for a while now. I have decided to enter the world of sourdough, but to do it right, and I guess that means ... read more →

posted 8 years ago
1
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Hi again one and all, I'm 'sourpuss'-the natruopath who started this sourdough Barley thread. I'm absolutely amazed at the efforts you're all making on beh... read more →

posted 8 years ago
11
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photo is coming as soon i pull this thing out of the owen hydration ~80% does strange things to your bread read more →

posted 8 years ago
26
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I made pizza last night and I felt the crumb was a bit short, will too much kneading shorten the crust? Fresh yeast Water Strong flour salt read more →

posted 8 years ago

hook mixer?

by Croc
43
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use it or not too use it? those that seen my posts know that my bread isn't perfect but while trying different ways of working on my dough i notice not muc... read more →

posted 8 years ago

crumb troubles

by Croc
24
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while my starter is taking its time in cold melbourne weather and i don't think it will be ready for week or even more i got couple of yeast problems that ... read more →

posted 8 years ago
25
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Hi all, I'm just baking a loaf that I think is over proved: it went *splodge* and stayed pretty flat in the oven. There was some rise in the oven but it wa... read more →

posted 8 years ago