Beginners

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Hi EveryoneJust incase any other beginners are struggling with slashing their loaves please be assur... read more →

updated 1 year ago
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Hey everyone,Here's a video you can find in Gallery filmed by Maedi showing Dom (Sourdom i suppose) transfering his dough in the lecreuset dish. s... read more →

commented on 1 year ago
6
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Hi all,My question is about the protein in flour and its effect on my starter.My starter is 5 month ... read more →

commented on 1 year ago

autolyse

by Olivier
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G'day! In Bread magazine, autolyse is described as a mixture of flour and water left for 20 mins to 2 hours, AFTER which the leaven is added. In T... read more →

commented on 1 year ago

loaf size...?

by wishfish
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I was just wondering what kind of effect, if any, the size of a loaf has on handling the dough, shaping, proofing and oven spring.My instinct is that small... read more →

commented on 1 year ago

proofing box

by Olivier
7
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The litereature I own on sourdough make reference to a proofing box to regulate the temperature accyrately. does anyone use one? have you found it essentia... read more →

commented on 1 year ago

sugar

by Olivier
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From a book entitled 'classic sourdoughs' by Ed Wood and Jean Wood, I noticed that the majority of the recipes use sugar. I am curious about the us... read more →

commented on 1 year ago
17
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Hi all, I was recently advised that one shouldn't make a starter culture in Australia because the bacteria/yeasts are not as good for you as those in count... read more →

commented on 1 year ago
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Finally, a loaf I'm halfway proud of.... The crumb of the most recent loaves wasnt' qui... read more →

commented on 1 year ago

my first attempts

by wishfish
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Here are the results of my latest baking effort. I posted these photos on my earlier post but I... read more →

updated 1 year ago

Calculating Hydration

by 20glen11
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I am currently using a 100% hydration starter and the 1 2 3 method which is producing some lovely loaves but I just wondered what difference it makes using... read more →

commented on 1 year ago

the elusive poke test

by wishfish
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Proofing - I never seem to get it right and I am baffled by the poke test. I've read the SourDom... read more →

commented on 1 year ago
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I'm about to bake a couple of loaves and I thought I'd try baking them in a dutch oven but I am a bit trepiditious about the transfer of the proofe... read more →

commented on 1 year ago

torn skin

by Olivier
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help!my semolina loaves are in their final proofing stage and i tore the skin on one during the shaping. do i slash the loaf before putting it oven or not?... read more →

commented on 1 year ago
6
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This is my first sourdough bread, room for improvement I think! 60% white flour, 30% wholewheat... read more →

commented on 1 year ago

This is bad isn't it?

by arcticfox
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Hi All I have now created a sourdough culture twice.  it has been going beautifully and I was stirring it every other day. On both cultures,... read more →

commented on 1 year ago