Sourdough Baking

weekend bake

by SourDom
3
comments

Because the forum seems deathly quiet, and I haven't posted in yonks, here is the weekend bake Dan Lepard's Mill loaf [img]http://www.sourdough.... read more →

posted 7 years ago

Le Beret!

by SourDom
1
comment

I have invented a new shape of bread this weekend. It is inspired by the french tradition, and I think is bound to oust the baguette and batard from their ... read more →

posted 7 years ago
1
comment

Excellent overview on sourdough. It's PDF so you get to keep it in your baker's tool box. Enjoy. http://ethesis.helsinki.fi/julkaisut/ma ... vk/katina/ read more →

posted 7 years ago
4
comments

Hi all, I've been away for a bit - moving from China to New Zealand. But am settled in again and have finally got broadband again (although we had to get ... read more →

posted 7 years ago

Rye Flour

by steffen595
1
comment

People of earth! where can I get Rye Flour in Melbourne? Want to make a starter culture and learned, I need flour with a type no. greater than 800 (if it t... read more →

posted 7 years ago

Pan de jamon

by pan
0
comments

I wonder how Venezuelan pan de jamon (jamon means ham) would taste like with a good sourdough? It is a bread usually eaten at Christmas time in that count... read more →

posted 7 years ago

hello all

by pan
2
comments

I am a homebaker and love baking. My purpose is to start baking some sourdoughs, as soon as I read few articles on the subject. Although I have baked lots ... read more →

posted 7 years ago

Olive levain

by SourDom
22
comments

[img]http://www.sourdough.com.au/gallery/d/7838-1/olive+loaf.jpg[/img] courtesy of Jeffery Hamelman's recipe cheers Dom read more →

posted 8 years ago
21
comments

Hi great to see a sourdough forum down under... and such a nicely organised one at that... congrats!! what I have for a long time been wondering is how do ... read more →

posted 9 years ago
7
comments

I'm on vacation but the weather in Denmark is not very summery - rain, rain and more rain. At least it's an excuse to stay inside and bake. This is a bread... read more →

posted 7 years ago

fresh milled flour

by Panevino
2
comments

Hello, I was wondering about freshly milled flour: any difference in how to use it. Should it be aged or used right after it is milled. How do your sift ... read more →

posted 7 years ago
16
comments

Okay, I started a new starter yesterday with unbleached bread flour and lukewarm tap water, 3:2 by volume. This time I used a jar rinsed with some boiled ... read more →

posted 9 years ago

Using grains

by iLikePie
6
comments

hey all, I recently bought some barley and wheat grains as well as some linseeds because i saw them in a shop and thought it'd be fun to make some grainy b... read more →

posted 7 years ago

Big loaf

by nina
6
comments

I finally finished my exam and termpapers, so I've been able to bake without feeling I ought to study instead - great. I made white bread with beer and spe... read more →

posted 7 years ago
3
comments

G'day Hope someone out there can have a suggestion on the type of wood being used on a bakers table and whether it is oiled naturally or not.Any suggestion... read more →

posted 7 years ago

New member says Hi !

by chuckwagon
1
comment

Hey all , new member Chuckwagon here from Melbourne, Australia. Love the site and love Sourdough. Just got a loaf cooling as we speak. Just doing my appren... read more →

posted 7 years ago