Sourdough Baking

10 Prong Mixer.

by Bill44
8
comments

Well here's a few pics of my 10 prong food processor in action on 2 1/4 Kg of 64% hydration 1/3 Rye dough, oh yes it is sticky. The specks you can see are... read more →

posted 8 years ago

Gorokan Levain

by Jeremy
7
comments

[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0612.jpg[/img] One lovely loaf, during the hot black out in Queens where I live! Bill ... read more →

posted 8 years ago
8
comments

The starter calculator is now in the tools section and you can download it for personal use. Using some of your stock starter this calculator will give you... read more →

posted 8 years ago
10
comments

Decided to get out of the rut and do something different, also mangle a few rules while I was at it. The photos are of a 1400g Raisin, Walnut, and Honey lo... read more →

posted 8 years ago
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