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Starter Paranoia

by TeckPoh
5
comments

'fess up! How many jars of starters do you keep in your fridge or elsewhere? I have 3 white starters and 2 rye. In my mind, I'm so afraid something may hap... read more →

posted 8 years ago
2
comments

my wife kidnapped two bags of my flour that silly me left in her car after shopping last night read more →

posted 8 years ago

Oh Yes!

by Bill44
20
comments

Well a few of you have seen my previous attempts at a Focaccia, including the Flopaccia. Well in the past I have been chasing the high hydration type of fo... read more →

posted 8 years ago

Water Quality

by Bill44
3
comments

Well if the water quality in my area becomes unsuitable for my bread I will know who to complain to. As of next week my son will be in charge ot the Wyong ... read more →

posted 8 years ago

how on earth

by Croc
7
comments

no matter what i try i can't get my rolls to do what i want they taste and smell great but they more like dinner rolls i want to make nice light and fluffy... read more →

posted 8 years ago
9
comments

Was in the supermaket yesterday checking out the range of yeast breads some of them cost over $3 dollars a loaf. Way too much for rubbish bread Thought I w... read more →

posted 8 years ago

Thank You All

by Croc
15
comments

i joined this forums not so long ago but the amount of informations i soaked in is huge. i been baking for many years but my bread was never what i was aft... read more →

posted 8 years ago
6
comments

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 →

posted 8 years ago

Slashing demonstration

by northwestsourdough
1
comment

I thought maybe you would like to see the slashing demonstration on my blog post yesterday: [url]http://northwestsourdough.wordpress.com/2006... read more →

posted 8 years ago

Second Bakes... better

by lightningbolt
10
comments

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 →

posted 8 years ago

Lunch

by Bill44
2
comments

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 →

posted 8 years ago

Hello

by Bill44
3
comments

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 →

posted 8 years ago

Todays Bags.

by Bill44
11
comments

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 →

posted 8 years ago

woohoo

by Croc
19
comments

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 →

posted 8 years ago
10
comments

Gday, 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 →

posted 8 years ago
7
comments

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 →

posted 8 years ago