Sourdough Baking

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I have been playing around with two different things - Peter Reinhart's pain a l'ancienne, and some of the techniques discussed in the Jim Lahey recipe in ... read more →

posted 8 years ago
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Last weekend we had visitors. And visitors always demand bread in this house. So I baked some "Schwaebische Seelen" with my newly arrived and fre... read more →

posted 8 years ago

Michelicious!

by Jeremy
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Miche of course rules! just some porn from a retarded loafer! [img]http://i3.photobucket.com/albums/y85/jergra/CIMG1675.jpg[/img] [img]http... read more →

posted 8 years ago

A Break From Bags

by TeckPoh
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Was craving some flavourful brown bread...so I made this out of shipton mills 3 malt & sunflower flour, spelt flour and oat bran with rye starter. Hydr... read more →

posted 8 years ago
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Here it goes kids, away from baguettes for a bit some fruit nut loaf or maybe a roll? Whatever it will be will be! That Fruition bakery inspired me, if Gra... read more →

posted 8 years ago

Flour(French)

by Jeremy
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Found a demystifying French flour types! Helped me! Jeremy read more →

posted 8 years ago

Dead oven

by coelecanth
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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