Sourdough Baking

Dead oven

by coelecanth
3
comments

I have also posted this at danlepard.com, but would be interested in the perspective from here: Our oven died on Saturday, in the middle of baking a fruit ... read more →

posted 8 years ago
45
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Did this loaf last night, kinda wet dough, but worth it! First Feeding Flour 100% 51 water 100% 51 starter 50% 25 Total ... read more →

posted 8 years ago

Danish rye

by nina
12
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Finally found a baking schedule that allows me to bake a good slowbaked rye. I wasn't quite happy with my old recipe and inspired by Bill's wonderful light... read more →

posted 8 years ago

Carla#2

by Bill44
5
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As promised, German regulation Rye, 67% Rye flour. [img]http://www.sourdough.com.au/gallery/d/4871-1/new_17+Oct+06+002.jpg[/img] [img]h... read more →

posted 8 years ago

Carla

by Bill44
24
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I'd planned to do two batches of two, one hour apart, but it became a choice between two batches or one batch and bacon and eggs for breakfast. These are t... read more →

posted 8 years ago
18
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Confession time... I have been baking, but not posting pictures for a while. Too little time. This weekend the loaves have been frustrating me. The first b... read more →

posted 8 years ago
21
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8 doggies 8 inches long...an ideal length I thought. Didn't occur to me to check how long the sausages are...hope these fit. Having them for lunch tomorrow... read more →

posted 8 years ago
13
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Todays Bake: [b]Olive, Ham, Tomato, Thyme and Rosemary Loaf[/b] [img]http://sourdough.com.au/gallery/d/4835-1/DSCN1834F.jpg[/img] read more →

posted 8 years ago

Back in Action

by Bill44
9
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Nice to be back baking. Teresa's basic white recipe, 3 x 1Kg and 1 x 750g. [img]http://www.sourdough.com.au/gallery/d/4818-1/new_11+Oct+06+... read more →

posted 8 years ago
9
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Hi. I've been making sourdough for the past 18 months. I use Dan Lepards book and I make a couple of loaves every weekend. I prove my loaves in Banneton... read more →

posted 8 years ago
10
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Hello all! Long time no post... as you might remember we've been moving this summer and just as our internet and phone was back up it went away again - the... read more →

posted 8 years ago
24
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Here is the saga of my first pure sourdough tin-free bread that is going to be baked on a tile in the gas oven. You see it will be a long story, so we will... read more →

posted 8 years ago
2
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I had a computer crash recently, I am back! and I am baking again! Pulled out all kinds of recipes and had recently fed that monster starter from Gorokan, ... read more →

posted 8 years ago

SD Bagels...

by donyeokl
10
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After baking the normal loaves of spelt bread with poolish for someone lately, I refreshed Dom's starter and baked a small batch of SD bagels for a change.... read more →

posted 8 years ago
3
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[url]http://www.theartisan.net/Ciabatta_Suite_Frameset.htm[/url] A good site for Italian bread and food and they also have a spreadsheet fo... read more →

posted 8 years ago
5
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After trying to read through some posts in the french forum, I came across a ciabatta recipe which uses milk. Until now I have never heard of milk in ciaba... read more →

posted 8 years ago