Sourdough Baking

19
comments

Just read on Teresa's blog where she has started using an oven stone on the top shelf of the oven as well as the one she bakes on. I noticed the other day ... read more →

posted 8 years ago

Yummm...eating crow...

by northwestsourdough
2
comments

Well, thanks to chembake, I am learning new stuff! Today I get to eat crow, yum! I did up a Two Night Super Sour two days ago. Today I baked...flop! I kn... read more →

posted 8 years ago

Sunday bake off!

by Jeremy
16
comments

Hi all, The forums (Dans) and this one were quiet this weekend, must be the weather! Here is my contribution! Bill these are for you! [img]http://i3... read more →

posted 8 years ago

Sproing!

by Bill44
28
comments

First loaf out today, 2 to go. Using the top stone, can you believe the spring from a 1/3 rye loaf? [img]http://www.sourdough.com.au/galler... read more →

posted 8 years ago
5
comments

Hi all, all alone, the Missus is off on a short business/pleasure trip to the home country and I am home alone, baking! Pizza dinner, anchovies, olives and... read more →

posted 8 years ago

Paleskins.

by Bill44
8
comments

Very pale...yes. Mistake......no. Being too wet to go and watch my grandaughter play netball I decided to stock up the freezer with stuff to eat with a mea... read more →

posted 8 years ago

Sourdough flops

by northwestsourdough
18
comments

Anyone want to see some flops? [url]http://northwestsourdough.wordpress.com/2006/07/14/sourdough-flops/[/url] It would be great if there were a... read more →

posted 8 years ago

Jeremy's Miche

by nina
17
comments

I had a go at Jeremy's Miche recipe using spelt and graham flour (and less water). We ate almost half of it for dinner with salami, ham and cheese - quite ... read more →

posted 8 years ago

Today's bake with new oven setup

by northwestsourdough
6
comments

I added a few firebrick to the sides of my oven and then added the baking stone and also had a baking stone on top.(Gee we'll do anything for cutting edge ... read more →

posted 8 years ago
7
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Yes France lost, I won't speak of it anymore instead I will leave some images of both Italian and French loaves! Semolina [img]http://i3.photobucke... read more →

posted 8 years ago

Sam Laucke responds ....

by SourYumMum
3
comments

HI all, I have re-posted this here from the 'finding ingredients' etc thread because I thought a few more people might be interested in it. (That is, why ... read more →

posted 8 years ago
8
comments

Todays bake: wannabe wholemeal bread (I usually use half white half rye and graham flour for this, but I ran out of graham and had to use an ancient wheat ... read more →

posted 8 years ago
10
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I stated in a previous post that I would be doing further experiments with Don's starter in an endeavour to find out more about it. The following is what I... read more →

posted 8 years ago

22 Kaiser Rolls

by Bill44
8
comments

Well this is my first attempt at Kaiser Rolls and as usual the next time I do them there will be a few fine adjustments, only cosmetic though. I must say t... read more →

posted 8 years ago

Don's Starter.

by Bill44
24
comments

Let me give you my conclusions at the start, and I will elaborate further down the post. Don's starter may be:- 1. An absolutely unique starter derived fro... read more →

posted 8 years ago
6
comments

Hi All Tried some baking this week and this are my results. Some muffins with coffee would be swell for breakfast [img] http://www.sourdough.com.au/galle... read more →

posted 8 years ago