Sourdough Baking

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I am testing what effect different additions have to the starter. I am using my NW starter and I made a big batch of starter using 1:1:1 = flour:water:star... read more →

posted 8 years ago

Levain

by Jeremy
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Some levain that I baked this morning after a lull in the fridge, good taste and was inspired by the cam starters mixed flours so went ahead and made a rec... read more →

posted 8 years ago
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Like a dog that's just been let off the chain, I went mad when SWMBO let me back in the kitchen. 3 x 1Kg loaves of white and 2 x 750g carroway seed rye, ha... read more →

posted 8 years ago

Re Starters

by Normbake
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Has anybody used a ph meter or ph strips on their starters would be interesting to know what they measure... Cold here this morning in south Brisbane 12c i... read more →

posted 8 years ago
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Hi all! Made this bread that I have been working from a Bio-bakery in Berlin and just filled in the % with my hydrations and sour with the aide of a friend... read more →

posted 8 years ago

Starter Test - I added more pics

by northwestsourdough
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I have four separate starters that I bake with. Last night I fed each one at about 150% hydration. Today I added 8 oz water, 8 oz bread flour and 4 oz each... read more →

posted 8 years ago
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This bread did not have a chance for survival from the beginning. It was a busy day yesterday...was multi-tasking. I started with neglecting to catch my st... read more →

posted 8 years ago

Super Sour!!!

by Bill44
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Won't post any pics, you've all seen my loaves before. Just finished baking 3 loaves of a recipe from NW Sourdough called "Two Night Super Sour".... read more →

posted 8 years ago

English muffins

by Bill44
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Guess who won't be buying English Muffins from now on. A very interesting recipe and method, it's 81.6% hydration, not one for the faint hearted. My fi... read more →

posted 8 years ago

Flopaccia.

by Bill44
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Well as I said this morning to Donyeokl I made his Focaccia, well a poor imitation of it anyway. Followed the recipe to the letter, but in reality it didn'... read more →

posted 8 years ago

English Muffin Bread?

by northwestsourdough
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Hi I made up a recipe that is somewhat like an English muffin bread. Here is the bread: [img]http://www.restorides.com/~mom/bread/sponge2.j... read more →

posted 8 years ago

Crustier Crust

by John
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I'd like to get a thicker crustier crust on my sourdough baguettes. I spray them with water, leave some water in a tray in the oven and bake at 225 degree... read more →

posted 8 years ago

Sour Dill Onion Rye

by northwestsourdough
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Here is my bake for today. It is a Sour Dill Onion Rye Loaf. Instead of Dill seed I used crushed dried whole dill, it gave a great dill flavor. [img]http&#... read more →

posted 8 years ago

Flour.

by Bill44
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Ok, you've seen my white loaves before and the photo below is just to show the crumb. Sorry it is blurry, I'm having a bad hand day. In my white loaves I u... read more →

posted 8 years ago
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I baked a Milk loaf using Dan's recipe last week and converted the recipe to a 50/50 wholemeal sourdough loaf using water instead of milk. Did some changes... read more →

posted 8 years ago
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This sourdough thingy is really infectious... Have never baked so much bread before and have baked another now. A small, 400g loaf of potato and bee... read more →

posted 8 years ago