Hi all I want to send some sourdough starter to New Zealand does anyone have any tips, do I have to dry it first or can it be sent in a small zip sealed ba... read more →
'Tis the season to play with breads....decorative breads. Last year, inspired by Mitch Stamm, I made this...note the crack...paid for my impatience when I ... read more →
Thanks to all of you who have been enquiring by PM. Wrist slashing day has been confirmed as 19th January.
The choice was either wait 15 more months and ha... read more →
Ok folks I defied my own famous words and dipped into the pot, so to speak! I followed a recipe from a bake at locatelli demo I found on egullet, by Dan Le... read more →
Is not it nice to have no spam in the forums? Are you folks still getting spam and deleting it? or has it died down? If anyone wants to be a 'Helper' and h... read more →
Well I'm back online. Been away for a couple of months and moved from WA to Tas. Now I can start looking at building an earth / brick woodfired oven. O... read more →
version of the Thom Leonard recipe in Maggie Glezer's Artisan baking
[img]http://www.sourdough.com.au/gallery/d/5756-2/DSCN1783.JPG[/im... read more →
Okay, I'm a convert now! Pot baking trial # 2 came out great and I wrote it up on my blog today. Here is a picture of the bread still in the pot:
[img]http... read more →
Last week I embarked on a series of pot bakings - from the half white flour and half wholewheat (which is my "whitest" bread) to the 80% spelt fr... read more →
Well here is my first loaf from a real baking pot, not the pyrex bowl:
This is a loa... read more →
This morning's bake.
A variation on the formula that I have been baking in the last week or two, with 80% hydration. This time with 32% supermarket white o... read more →
I thought the other thread was going so off topic I'd start afresh.
There's no big secret. Over two years ago I went to the probation service ... read more →
I wish I've done a trombone cake before, then I'll 'borrow' it to dedicate it to you. Anyone baking today? Slash the bread with an 'M' for Maedi, our Guy o... read more →
Wishing you a smooth surgery and that your 10-prong mixer will be overhauled to 'Good as New'! read more →
Here is the the studded loaf!
Jeremy read more →
Labour weekend came around and I decided it was time to fill the freezer. These are the sourdoughs; 2x66% rye (J Hammelman - Bread), 4 x white (D Brettschn... read more →
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