Sourdough Baking

Still baking

by nina
5
comments

Hello all! I haven't posted for ages, been super busy with school. I still bake every week, I just don't get around to taking photographs. Bad me. For my b... read more →

posted 7 years ago

Nor'easter Miche

by Jeremy
7
comments

Just had a infamous late spring snow storm, when it snows I bake! Based on Thom Leonard's formula from Maggie Glezers book.Brrr it sure is cold and plenty ... read more →

posted 7 years ago

Bake

by Jeremy
13
comments

Getting ready for an interview with a baker and the cold being a great excuse to stay indoors allowed for some baking, new and old formulas! Tourte au Sarr... read more →

posted 7 years ago
0
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Anybody have one? How do they do for bread baking? Anyone know of a US dealer? Just bought a house, and we have an unused chimney going right through the ... read more →

posted 7 years ago

Slashing Buns

by TeckPoh
5
comments

Do you or don't you? For my buns...usually around 60 - 80g, I never slash. I don't see them bursting at the wrong places. Is it necessary? "Happy Vale... read more →

posted 7 years ago

Weekender

by Jeremy
4
comments

I had the time and had some starter moving for a Ciabattine and a Tabatiere de Jura [img]http://sourdough.com.au/gallery/d/7354-2/CIMG1778.... read more →

posted 7 years ago

Levain du jour

by Jeremy
5
comments

Today or should I say last nights bake was a calculator I found from the pages of Mike Avery for a 3 stage levain http://www.sourdoughhome.com/privacypolic... read more →

posted 7 years ago

Some Loaves

by jbaez13
6
comments

My grandma knows that my starter is still up and coming and that I've been aching to bake with it. So, to help ease the pain a little, she let me have some... read more →

posted 7 years ago

Weekend bake

by Jeremy
6
comments

I was really wanting to bake after my potato bread barm and rye.I bought some great sausages and cheese from my local shops and well had some starter read... read more →

posted 7 years ago

Barm and rye

by Jeremy
2
comments

Spent the weekend lounging and baking! Was inspired to finally try Nancy Silvertons Izzy's rye as well as Dan Lepards Barm ale and potato I had made the al... read more →

posted 7 years ago
16
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How do you guys store your bread? After spending all that time baking, and often at odd hours when it wont be eaten straight away Whats the best way to kee... read more →

posted 7 years ago

French berry rolls

by Jeremy
9
comments

Having just pulled a muscle in my back and undoubtedly in my brain I decided to make some rolls with dried berries from the metropolitan bakery book in Phi... read more →

posted 8 years ago

Does anyone know...

by northwestsourdough
1
comment

Does anyone know the optimal time to steam or humidify the dough after loading in the oven? We are having discussion about this on another forum and I had ... read more →

posted 7 years ago
6
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hello all - im new. welcome me!...lol i am a bread life devotee... ...i bake at work.... production manager and daytime baker for a medium sized wholesale ... read more →

posted 7 years ago

Thoughts

by forno
13
comments

I used [url=http://www.sourdough.com.au/forum/viewtopic.php?t=243]this[/url] recipe to pop my sour dough cherry Here is the result [... read more →

posted 8 years ago

two loaves

by SourDom
7
comments

[img]http://www.sourdough.com.au/gallery/d/6779-2/DSCN1827.JPG[/img] loaves in the afternoon sun - Sunday's bake, and not a pot in sigh... read more →

posted 8 years ago