Sourdough Baking

Thank You All

i joined this forums not so long ago but the amount of informations i soaked in is huge. i been baking for many years but my...

Oh Yes!

Well a few of you have seen my previous attempts at a Focaccia, including the Flopaccia. Well in the past I have been chasing the...

Todays Bags.

Todays bake, 3 half baguettes. One of these is just perfect for two people to have with dinner. These were cooked for 18 minutes...

wkend bake

hi my wkend bake with spelt and rye. still mucking around with the water thing. the crumbs could be a little bit softer. other...

Oven Test With The "Usual"

To see what improvements I was getting in exchange for the arm and leg the new oven cost me, I baked the usual 3 x 1Kg white...

First bake

Well I did the first bake in the new oven today. A couple of 750g Pugliese bread from a recipe that Jeremy sent me. It's a 75%...

Loading the Oven

Just flicked a couple of loaves onto the stone. One landed resting against the back wall, while the other didn't quite all make...

Sourdough Buns -ideas please

I've been making buns. Seeded party buns filled with lotus paste [img]http://titch.sourdough.net.au/files/2006/08/filledbuns.jpg...

Unslashed Rye.

Remembering the unslashed Latvian rye loaves of my youth I decided not to slash these three. I upped the hydration a bit to give...

Starter - Sponge - Leaven - Barm ....

Reading english, american, australian and other recipes in english, I find it quite confusing what an array of words are used to...