Sourdough Baking

Barm and rye

by Jeremy
2
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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 8 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 8 years ago

French berry rolls

by Jeremy
9
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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
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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 8 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 8 years ago

Thoughts

by forno
13
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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
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[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

Pot!

by Jeremy
6
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Ok folks I defied my own famous words and dipped into the pot, so to speak! I followed a recipe from a bake at locatelli demo I found on egullet, by Dan Le... read more →

posted 8 years ago

Olive loaf

by SourDom
17
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version of the Thom Leonard recipe in Maggie Glezer's Artisan baking [img]http://www.sourdough.com.au/gallery/d/5756-2/DSCN1783.JPG[/im... read more →

posted 8 years ago

Pot baking trial # 2

by northwestsourdough
8
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Okay, I'm a convert now! Pot baking trial # 2 came out great and I wrote it up on my blog today. Here is a picture of the bread still in the pot: [img]http... read more →

posted 8 years ago
21
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Last week I embarked on a series of pot bakings - from the half white flour and half wholewheat (which is my "whitest" bread) to the 80% spelt fr... read more →

posted 8 years ago

Teresa's pot baking misadventure

by northwestsourdough
9
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Well here is my first loaf from a real baking pot, not the pyrex bowl: [img]http://www.northwestsourdough.com/dec3d.jpg[/img] This is a loa... read more →

posted 8 years ago
5
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This morning's bake. A variation on the formula that I have been baking in the last week or two, with 80% hydration. This time with 32% supermarket white o... read more →

posted 8 years ago
4
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[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1713.jpg[/img] Here is the the studded loaf! Jeremy read more →

posted 8 years ago

My latest Bake

by matthew
7
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Labour weekend came around and I decided it was time to fill the freezer. These are the sourdoughs; 2x66% rye (J Hammelman - Bread), 4 x white (D Brettschn... read more →

posted 8 years ago

Pot Baking

by Pab
20
comments

Following on from the New York Times article, I made up a 1 kilo miche sourdough (pretty much to one of Jeremy's recipes) and baked it in an old and batter... read more →

posted 8 years ago