Beginners

spelt

by francis
19
comments

hi has anyone tried baking using spelt/rice flour? whats the results and what to look out for when using these kinds of flour low in gluten? thanks. read more →

posted 8 years ago
32
comments

I?ve been baking bread for a little while now and have been experimenting with different techniques. I have been very successful in creating a vibrant and ... read more →

posted 8 years ago
3
comments

Hi all, Recently I had a loaf not turn out so well. Rather poorly in fact! I'd welcome some comments and advice about what might have gone wrong. Fair wa... read more →

posted 8 years ago

A Sourdough Disaster!

by SourYumMum
13
comments

I'm thinking my sad story could be grounds for divorce. SourDom ... as I mentioned a few weeks ago, I was going to follow your instructions ... which I did... read more →

posted 8 years ago
5
comments

OK ... a question of yeast vs sourdough from one of the beginners. Y'all know about the 'incident' I had a couple of weeks ago (hubby accidentally threw my... read more →

posted 8 years ago

Rounder loaves

by SourDom
4
comments

Francis asked me in a PM, but I have posted the reply here as others may have the same question [quote] how to get more rounder breads like soccer balls th... read more →

posted 8 years ago
10
comments

Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#TOOLPREP]TOOL PREP[/url] read more →

posted 8 years ago
5
comments

Take #3 and I have some results that I like: [img]http://stonerows.net/giles/2006/06/bread-top.jpg[/img] [img]http://stonerows.net/gile... read more →

posted 8 years ago

a matter of leaven

by francis
1
comment

hi would like to ask whether there is a guide when using leaven with different types of bread. 1) one has a plain flour type leaven would it be more suited... read more →

posted 8 years ago
4
comments

Can I freeze yeast succesfully? read more →

posted 8 years ago

:(

by francis
10
comments

hi tried baking my 1st sourdough. used 100% hydration. started at 10am and baked at 7pm. leaven was refreshed on saturday at 11pm and used on sunday at 10a... read more →

posted 8 years ago
0
comments

I am now accepting Paypal for orders of a Lame. Just email me your order and a Paypal payment request will be sent by Paypal. Prices. Lame $5.00 Aus freigh... read more →

posted 8 years ago

Glossary

by Bill44
2
comments

All the terms and more that you ever wanted to know the meaning of. http://www.nyx.net/~dgreenw/isthereaglo ... .food.html read more →

posted 8 years ago

Sourdough Piroshki

by SourYumMum
14
comments

My husband is from a Russian family. Being able to make piroshki is important! [img]http://static.flickr.com/45/141845113_ff46e8d25e_m.jpg... read more →

posted 8 years ago
2
comments

Watching the different pace of each starter's activity in [url=http://www.sourdough.com.au/phpBB/viewtopic.php?t=174]Teresa's thread[/... read more →

posted 8 years ago
5
comments

Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#STARTER]STARTER MAKING and MAINTENANCE[/url] read more →

posted 8 years ago