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Bake

by Jeremy
13
comments

Getting ready for an interview with a baker and the cold being a great excuse to stay indoors allowed for some baking, new and old formulas! Tourte au Sarr... read more →

posted 8 years ago
0
comments

Anybody have one? How do they do for bread baking? Anyone know of a US dealer? Just bought a house, and we have an unused chimney going right through the ... read more →

posted 8 years ago

USA

by sonia
2
comments

Hi where can I get 100% naturally leavened bread, like Sonoma bread in America, preferably Los Angeles California , or delivered in America for family over... read more →

posted 8 years ago
5
comments

Some of you may recall the battle with Coles last year regarding stocking of Wallaby Flour. They stocked it for me up untill Xmas and now head office will ... read more →

posted 8 years ago

Mark Forums Read

by Maedi
1
comment

We have upgraded the forum software to the latest and greatest! As a result, every topic is marked as unread. Please click [url=http://www.sourdoug... read more →

posted 8 years ago

New Post!

by Maedi
8
comments

Over the last few months spam overtook our spirit. It is now a joy to say, no more! I've upgraded the board to phpBB3. With this version comes an onslaught... read more →

posted 8 years ago
9
comments

fivehundred users and 404 at port 80 all the time read more →

posted 8 years ago
5
comments

Bill and Jeremy have provided some interesting Excel spreadsheets to make formulating recipes easier. These can be used by home and professional bakers. Th... read more →

posted 9 years ago

care of bannetons

by andream
3
comments

I recently purchased a couple of bannetons. Just wondering the best way to clean them. I have been duting the cane with flour (rye seems to work best and... read more →

posted 8 years ago

A few questions

by iLikePie
6
comments

hi everyone, I've just started making sourdough (and any kind of breads) recently, and have learnt a lot from this forum and similar resources I got som... read more →

posted 8 years ago

Slashing Buns

by TeckPoh
5
comments

Do you or don't you? For my buns...usually around 60 - 80g, I never slash. I don't see them bursting at the wrong places. Is it necessary? "Happy Vale... read more →

posted 8 years ago

Talking Turkey!

by Jeremy
9
comments

We are bloated and just recovering from a late afternoon Thai meal, but yesterday was all turkey and stuffing! [img]http://i3.photobucket.com/a... read more →

posted 8 years ago

Peter Reinhart

by Jeremy
3
comments

Hi all, Peter Reinhart granted me an interview the other day, check it out it's up! Cheers, Jeremy read more →

posted 8 years ago

Chooks v Ducks

by SourYumMum
9
comments

Has anyone any experience with keeping chooks or ducks (2 or 3) in a suburban garden? I was thinking of a couple of chooks, but I read today that ducks are... read more →

posted 8 years ago

Coffee

by Bill44
17
comments

For many years I used a coffee plunger (French press) to brew my coffee. I have just upgraded to a Bialetti Caffettiera (Moka pot). For the princely sum of... read more →

posted 8 years ago

Weekender

by Jeremy
4
comments

I had the time and had some starter moving for a Ciabattine and a Tabatiere de Jura [img]http://sourdough.com.au/gallery/d/7354-2/CIMG1778.... read more →

posted 8 years ago