You are invited to a sourdough bake on Friday 11 August 2006, at [url=http://www.sourdough.com.au/boonderoo/]Boonderoo Farm[/url].
We are ... 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 →
Heres the roundup of my second effort at sourdough. I used the 750g Rye Loaf Recipe and this time followed it to the dot.. well not really, I kneaded with... read more →
Hey Carla, guess what I had for lunch. Its heavy, black, sliced very thin, and is about 99% grain. Heaven is!
Picked up a couple of packs when I went to my... read more →
I know you're out there because you are logged on. Obviously no one has been baking.
well I just spent the last 10 minutes wrestling with 3Kg of dough and ... 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 →
this what happens when i take no shortcuts
so for who ever is trying to make nice sourdough bread
follow instructions to the dot
[img]http://www.... read more →
Most of the references on making your own "starter" call for good quality flour. However I've not found any mention of the effects of water... read more →
i can't help myself and almost every time i refresh i wash the glass jar i keep my starter in than i do mass murder and put boiling water inside than i mix... read more →
can we have this fixed? i lost count today how many email notifications i got today read more →
Go Bill. He's contributed over 500 posts. 15.90% of the total number of posts that is.
Not that quantitly is above quality, but I think it's safe to say th... read more →
what is best way ?
i tried with wet knife and brushed in oil and dry and it seem that dry knife works best but still i always pull the dough while slashing... read more →
Hope everyone is well
Well the oven is out of bounds ATM as the coating on the adjacenet cupboard doors is delaminating and shrinking due to... read more →
i did small experiment
same dough cut in two portions after bulk proofing
shape and let it sit for same amount of time
owen time i sprayed both breads and ... read more →
The answer to my question is probably already lurking somewhere, but i couldn't find it. So here we go:
Usually I will do a Detmold 3-stage process to refr... read more →
i put it in a fridge bit late (it was at its peak)
good thing is that after being there few days smell went back to fruity
so my question i... read more →
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