Sourdough Baking

3
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I learnt something yesterday.  I've always baked my breads in a fan forced oven.  They cook very quickly, 20 - 25mins at 220C.  They go a ni... read more →

commented on 7 years ago
14
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I had a conversation with friends last night which I thought might make a nice forum discussion topic.  Years ago, when I first tried to make bread, i... read more →

commented on 7 years ago

Whole wheat and white recipe?

by canadianmountaingoat
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Hi folks,So the second batch of spelt came and went - it was great, and it's already gone! One loaf I gave to a friend who fixed something at our house for... read more →

commented on 7 years ago
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Got my first order today from Santos in Byron Bay, NSW, and I'm so excited !  It's got organic spelt (white and wholemeal), kamut flour, persian figs,... read more →

commented on 7 years ago

Oat & Honey

by northwestsourdough
3
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Here is some one day sourdough I baked up yesterday, it is Oat & Honey. This is for the people in my life that just have to have soft sourdough. I also... read more →

updated 7 years ago

Metal implements

by kilroy
4
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Good day,I am curious about just when in the process of making sourdough breads/goodies, that it is okay to introduce metal to formula.It is my understandi... read more →

commented on 7 years ago
9
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Bread making for me has two distinct stages.  The first is the making of the dough, and I have a recipe for that which I rarely waver from.  I wi... read more →

commented on 7 years ago
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(Maedi, this is hard, my box to type in is only an inch wide!) To continue, I have been experimenting with Spelt and thought you might avoid some of t... read more →

commented on 7 years ago

Using a Thermometer

by TeckPoh
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Lifted from Danubian's post-poll analysis. Was thinking it would make a good thread.[quote=Danubian]Read more read more →

commented on 7 years ago
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As a test I thought I'd post this simple poll to see how it is presented in the thread. Take this simple poll which finishes in 4 days time. The [url=http... read more →

commented on 7 years ago

Rye wild yeast barm

by Bushturkey
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Hi. I have a white leaven that's about 6 months old. 3 days ago I took some out and refreshed it with rye flour and water. I've got 2 cultures now (well, w... read more →

commented on 7 years ago

Using a Bread Tin

by Cookie
3
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Hi all, I'm new to this list and new to sourdough baking.   When the breadmaking urge struck me again I invested in a nice new bread tin. &n... read more →

commented on 7 years ago
26
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hi all,Read more read more →

updated 7 years ago

Barm

by Jeremy
24
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Could someone (John, Boris) Give us a short Barm 101 sort of brief or lesson!Very humbly yours, Jeremy read more →

commented on 7 years ago
5
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Haven't happened to me in a long while. I feel a bit strange....numb. Why did the crust of my rolls refuse to caramelise? Here are the figures:Read more read more →

commented on 7 years ago

Miche Porn

by wadada
6
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Hi all,Made some Miche at home on my day off.  Mixed/folded/formed in between wrenching on the VW, cleaning the house, and practicing scales!I used a high... read more →

commented on 7 years ago