Sourdough Baking

What are sharps?

by celia
2
comments

I was at my local wholesaler recently, and they had bags of "flour sharps".  Is this just bran?  Can someone please explain to me what they are, ... read more →

commented on 7 years ago
2
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I am going to make sourdough pancakes for a larger group than usual.  Do I need to increase my starter size in increments, i.e. feed and expand it sev... read more →

commented on 7 years ago
3
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My mate Kevin Sherrie from All Grain Milling in Tamworth spotted me a bag of his bread flour.  Unequivocally the finest bread flour I've ever used.&nb... read more →

commented on 7 years ago

Gluten Free

by Pasqual
5
comments

Hi everyone. I am new here. I've chosen the user name Pasqual because of a georgeous wee story we have here at home for the kids about Pasqual and the ki... read more →

commented on 7 years ago

ABA Spelt Flour

by celia
8
comments

Graham, it is truly fine... read more →

commented on 7 years ago

Mighty miche

by Cookie
3
comments

I hope there is an image here of my best sourdough to date, not only do I think it looks good, but it tastes good too.   I will put the image in ... read more →

commented on 7 years ago

Carrot/Potato Bread

by gul_dekar
2
comments

Hi, Well there's this weird facebook group/event that I joined called "panic buy carrots on May 15th" (link here and read more →

commented on 7 years ago
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
1
comment

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
8
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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
comments

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
comments

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
13
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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
6
comments

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