Sourdough Baking

Thank You All

by Croc
15
comments

i joined this forums not so long ago but the amount of informations i soaked in is huge. i been baking for many years but my bread was never what i was aft... read more →

posted 7 years ago

Slashing demonstration

by northwestsourdough
1
comment

I thought maybe you would like to see the slashing demonstration on my blog post yesterday: [url]http://northwestsourdough.wordpress.com/2006... read more →

posted 7 years ago

Todays Bags.

by Bill44
11
comments

Todays bake, 3 half baguettes. One of these is just perfect for two people to have with dinner. These were cooked for 18 minutes at 230C on fan bake, I cou... read more →

posted 7 years ago
15
comments

I've been making buns. Seeded party buns filled with lotus paste [img]http://titch.sourdough.net.au/files/2006/08/filledbuns.jpg[/img] ... read more →

posted 7 years ago

wkend bake

by francis
4
comments

hi my wkend bake with spelt and rye. still mucking around with the water thing. the crumbs could be a little bit softer. other than that, the spring is goo... read more →

posted 7 years ago

First bake

by Bill44
1
comment

Well I did the first bake in the new oven today. A couple of 750g Pugliese bread from a recipe that Jeremy sent me. It's a 75% hydration recipe so it's a f... read more →

posted 7 years ago

Loading the Oven

by matthew
10
comments

Just flicked a couple of loaves onto the stone. One landed resting against the back wall, while the other didn't quite all make it onto the stone and now ... read more →

posted 7 years ago

The Usual

by Bill44
19
comments

Just the usual 3 white. [img]http://sourdough.com.au/gallery/d/4507-1/new_Monday+002.jpg[/img] [img]http://sourdough.com.au/gal... read more →

posted 7 years ago

Unslashed Rye.

by Bill44
4
comments

Remembering the unslashed Latvian rye loaves of my youth I decided not to slash these three. I upped the hydration a bit to give them a bit more skin flexi... read more →

posted 7 years ago
5
comments

Reading english, american, australian and other recipes in english, I find it quite confusing what an array of words are used to describe a sourdough. So ... read more →

posted 7 years ago

Baguettes

by Bill44
16
comments

No these couches are not for sale. We had a freezer full of bread so SWMBO banned me from the kitchen. Thinking that I might like to see if I could make ... read more →

posted 8 years ago
5
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Just to emphasise the importance of accuracy when you are weighing your ingredients I am posting the following. I wanted to adjust my standard 750g rye rec... read more →

posted 7 years ago
7
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i googled and there is quite a few out there, did anyone tried making those mid-east flat breads and can recommend good version of recipe? my wife used to ... read more →

posted 7 years ago
9
comments

i been reading some polish forums and i noticed that lots of people add vinegra to their bread, 2tblspoons per 500gr of flour they claim it gives nice tast... read more →

posted 7 years ago

Dom's Tutorial

by valmai
3
comments

Dom, I have been making leaven, following your instructions, and today I made my first loaf of Mill Bread. It is a great success, we can't stop eating it! ... read more →

posted 8 years ago

catch up with TP

by Jeremy
9
comments

[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0632.jpg[/img] [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0631&#... read more →

posted 8 years ago