Sourdough Baking

hello all

by pan
2
comments

I am a homebaker and love baking. My purpose is to start baking some sourdoughs, as soon as I read few articles on the subject. Although I have baked lots ... read more →

posted 7 years ago

Olive levain

by SourDom
22
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[img]http://www.sourdough.com.au/gallery/d/7838-1/olive+loaf.jpg[/img] courtesy of Jeffery Hamelman's recipe cheers Dom read more →

posted 8 years ago
21
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Hi great to see a sourdough forum down under... and such a nicely organised one at that... congrats!! what I have for a long time been wondering is how do ... read more →

posted 9 years ago
7
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I'm on vacation but the weather in Denmark is not very summery - rain, rain and more rain. At least it's an excuse to stay inside and bake. This is a bread... read more →

posted 8 years ago

fresh milled flour

by Panevino
2
comments

Hello, I was wondering about freshly milled flour: any difference in how to use it. Should it be aged or used right after it is milled. How do your sift ... read more →

posted 8 years ago
16
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Okay, I started a new starter yesterday with unbleached bread flour and lukewarm tap water, 3:2 by volume. This time I used a jar rinsed with some boiled ... read more →

posted 10 years ago

Using grains

by iLikePie
6
comments

hey all, I recently bought some barley and wheat grains as well as some linseeds because i saw them in a shop and thought it'd be fun to make some grainy b... read more →

posted 8 years ago

Big loaf

by nina
6
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I finally finished my exam and termpapers, so I've been able to bake without feeling I ought to study instead - great. I made white bread with beer and spe... read more →

posted 8 years ago
3
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G'day Hope someone out there can have a suggestion on the type of wood being used on a bakers table and whether it is oiled naturally or not.Any suggestion... read more →

posted 8 years ago

New member says Hi !

by chuckwagon
1
comment

Hey all , new member Chuckwagon here from Melbourne, Australia. Love the site and love Sourdough. Just got a loaf cooling as we speak. Just doing my appren... read more →

posted 8 years ago
6
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I made black sesame buns on Saturday with a coat of dutch crunch based on a recipe from Teresa's site. I didn't have maple syrup so I used golden syrup and... read more →

posted 8 years ago

Millet loaf

by SourDom
2
comments

A basic sourdough white loaf, with 10% millet flour, 10% WM spelt, 10% millet flakes, and some more millet flakes on the top. Makes a bit of a change from ... read more →

posted 8 years ago

Easter Monday

by SourDom
13
comments

[img]http://www.sourdough.com.au/gallery/d/7904-1/DCP_2368_1_.jpg[/img] a few different loaves made from my pain au levain formula (wit... read more →

posted 8 years ago
5
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[img]http://sourdough.com.au/gallery/d/7863-1/CIMG0626.JPG[/img] Goooday! J read more →

posted 8 years ago
3
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Has anybody "Brother Juniper's Bread Book" written by Peter Reinhart? It is from Nov 2005 and has 208 pages, but only 30 recipes. I was a bit tak... read more →

posted 8 years ago
0
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Arrr, 'tis the holidays me lads and I've not much more working (we did ~10000 hot cross buns...ugh...). Anyway, I've been trying to bake once a day over th... read more →

posted 8 years ago