timer on oven to go on automatically and alarm to get up one hour after oven goes on.
well it looks like i smashed the alarm (those things are so rude) and... read more →
New bake worth posting, the other we ate so I have to do another bake for a pic!
Bill your sour is the mother of this loaf, and I should say none of my [im... read more →
As I've often said, it usually takes three times to get a recipe right. This is my third bake of Teresa's English Muffins, and while the first two lots wer... read more →
Oh the shame of it all, I overproofed todays batch.
The penalty for not following my own established method. I normally mix my batch of three white at... read more →
Three of my Rye loaves. I paid the price for my laziness, my oven will only hold two loaves this size so I normally do this bake in two dough batches about... read more →
These are made from the recipe posted by Jeremy (THANKS!!)
...here is a English muffin recipe I had from school, I know you like those nooks and cr... read more →
I'd love to see photos of your proofing setups ... if any.
From Bill44's flash new box, to your plastic tubs ... whatever.
I am seeking inspirati... read more →
Well a few of you have seen my previous attempts at a Focaccia, including the Flopaccia. Well in the past I have been chasing the high hydration type of fo... read more →
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 →
I thought maybe you would like to see the slashing demonstration on my blog post yesterday:
[url]http://northwestsourdough.wordpress.com/2006... read more →
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 →
I've been making buns.
Seeded party buns filled with lotus paste
... read more →
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 →
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 →
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 →
Just the usual 3 white.
[img]http://sourdough.com.au/gal... read more →
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