Sourdough Baking

Flopaccia.

by Bill44
5
comments

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
2
comments

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
5
comments

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
3
comments

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
13
comments

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
5
comments

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
3
comments

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

Pane de como

by Jeremy
3
comments

Pane de Como bread that I tried out by changing from a poolish to 100% leaven, smells good and light as well, made it small or the lady of the house goes n... read more →

posted 8 years ago

Sourdough Focaccia...

by donyeokl
13
comments

Just baked a loaf of focaccia using white leaven at 100% hydration. Did not do a good job at dimpling the top before baking though. [img]http://i63.... read more →

posted 8 years ago

Grilled Sourdough

by northwestsourdough
1
comment

Thought it would be fun to post the experiments I am working with involving grilled sourdough. This is meant to be grilled on an outdoor barbque. My barbqu... read more →

posted 8 years ago

Small Rye Loaves

by Bill44
11
comments

A couple of 500g 1/3 rye loaves baked using the rye flour recently purchased from Bibina. Very different flour to the organic wholegrain rye I have been us... read more →

posted 8 years ago

Raisins in sourdough?

by donyeokl
20
comments

Hi there, Was wondering if anyone has tried adding raisins into sourdough recipe? Any feedback or comments on this? Thanks. read more →

posted 8 years ago
3
comments

In Dan Lepard's forum overnight jakelly asked [quote] For years we have made a sourdough bread using starter that was created in a warm cupboard, and bread... read more →

posted 8 years ago
10
comments

Baked three this morning, this one was cool enough for lunch. OK rip it apart folks, c'mon Chembake don't be shy Dom, don't get trapped into thinking o... read more →

posted 8 years ago

Olive and Tomato.

by Bill44
6
comments

A lightly herbed basic white with olives and semi-dried tomato. Should have had another 5 min in the oven. [img]http://www.sourdough.com.au... read more →

posted 8 years ago

olive bread

by COFFIN GIRL
21
comments

Have a girlfriend that makes the best marinated olives and conned me into making some olive, fresh herb and dried tomato sourdough. (I dry tomatoes). I t... read more →

posted 8 years ago