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While googling for a "Single row moulder" for the tractor I came across this web page [url=http://www.oshikiri.com/products/0retail/0... read more →

posted 8 years ago

French berry rolls

by Jeremy
9
comments

Having just pulled a muscle in my back and undoubtedly in my brain I decided to make some rolls with dried berries from the metropolitan bakery book in Phi... read more →

posted 8 years ago
8
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[size=9]shhh...it's not sourdough.[/size] 25% granary, 50% strong, 25% plain plus handful of wheatgerm. [img]http://www.sourdough.com.au/ga... read more →

posted 8 years ago
0
comments

Twas the day after Christmas, and all through the house, Nothing would fit me, not even a blouse. The cookies I'd nibbled, the eggnog I'd taste. All the ho... read more →

posted 8 years ago

Does anyone know...

by northwestsourdough
1
comment

Does anyone know the optimal time to steam or humidify the dough after loading in the oven? We are having discussion about this on another forum and I had ... read more →

posted 8 years ago
12
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After deleting 14 spam posts this morning I left the 15th for you to read. Is there anything Maedi we can do to stop this? Two thirds of our members are no... read more →

posted 8 years ago
6
comments

hello all - im new. welcome me!...lol i am a bread life devotee... ...i bake at work.... production manager and daytime baker for a medium sized wholesale ... read more →

posted 8 years ago
3
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[size=18] Is this bread of a high standard??[/size][img]http://www.sourdough.com.au/gallery/d/5426-2/Picture+026.jpg[/img] read more →

posted 8 years ago

Restaurant baking

by SourDom
8
comments

I had a dinner last evening at an extremely flash Melbourne restaurant (recipient of 2 hats in the Good Food guide). They served some bread with the meal i... read more →

posted 9 years ago

Baking Peel

by jakelly38
1
comment

Can someone advise a mail-order supplier of a short-hadle oven peel? read more →

posted 9 years ago
5
comments

Got this idea from an eG thread. Give a jar of starter together with a loaf of sourdough bread with the recipe, and a jar of homemade preserves (also with ... read more →

posted 8 years ago
2
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Gday Peeps, Making myself a proving box and I am having problems getting an accurate thermometer in the correct temperature ranges. Can anyone give me advi... read more →

posted 8 years ago

Thoughts

by forno
13
comments

I used [url=http://www.sourdough.com.au/forum/viewtopic.php?t=243]this[/url] recipe to pop my sour dough cherry Here is the result [... read more →

posted 8 years ago

two loaves

by SourDom
7
comments

[img]http://www.sourdough.com.au/gallery/d/6779-2/DSCN1827.JPG[/img] loaves in the afternoon sun - Sunday's bake, and not a pot in sigh... read more →

posted 8 years ago
9
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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 →

posted 8 years ago

Decorative Breads

by TeckPoh
9
comments

'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 →

posted 8 years ago