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Hi Guys, I'm trying to learn to bake sourdough but I've never baked before last weekend where I tried one of sourdom's basic tutorials. So I'm going to ba... read more →

posted 8 years ago
5
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Just to emphasise the importance of accuracy when you are weighing your ingredients I am posting the following. I wanted to adjust my standard 750g rye rec... read more →

posted 8 years ago

Starter Question

by lightningbolt
9
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My starter's a week old now and i decided last night to change from a 30:70 rye:white mix to 100% white. Today though, it hasn't risen as much as previous... read more →

posted 8 years ago
7
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i googled and there is quite a few out there, did anyone tried making those mid-east flat breads and can recommend good version of recipe? my wife used to ... read more →

posted 8 years ago

Im beaking into sourdough

by lightningbolt
23
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Hey all. I've been lurking around this forum for a while now. I have decided to enter the world of sourdough, but to do it right, and I guess that means ... read more →

posted 8 years ago
9
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i been reading some polish forums and i noticed that lots of people add vinegra to their bread, 2tblspoons per 500gr of flour they claim it gives nice tast... read more →

posted 8 years ago
3
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is it worth paying bit extra for organic laucke (from memory it was 12.4% or 12.7%) it still works out cheaper in 25KG than 11.9 in coles but 11.5% laucke ... read more →

posted 8 years ago
1
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Hi again one and all, I'm 'sourpuss'-the natruopath who started this sourdough Barley thread. I'm absolutely amazed at the efforts you're all making on beh... read more →

posted 8 years ago
11
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photo is coming as soon i pull this thing out of the owen hydration ~80% does strange things to your bread read more →

posted 8 years ago

Evidence

by bethesdabakers
5
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Dear Teck Poh, Here's the evidence you wanted: [url]http://www.danlepard.com/forum/viewtopic.php?p=4340#4340[/url] Best wishes, Mick read more →

posted 8 years ago
12
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Went shopping today, the thing in the link should arrive next Thursday the 10th. Now all I have to figure out is how to make sourdough without the arm and ... read more →

posted 8 years ago

Starter question

by TeckPoh
11
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A friend (who left for overseas) recently gave me a 250g lump of frozen starter, apparently with a 6-1/2 year history. I thawed it in the fridge over the w... read more →

posted 8 years ago
21
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I've been trying to put together some pages to [s]show-off[/s] keep track of my breads. Using Front-page. Yikes. Well...no choice as I'm HTML-challenged. I... read more →

posted 8 years ago

BLOG

by Graham
11
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Blogging is now possible at [url]http://www.sourdough.net.au[/url] In the coming weeks this blog will become more closely integrated into ... read more →

posted 8 years ago
1
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There is a new sourdough bakey in Sydney, Village Bakery? any body know? read more →

posted 8 years ago
46
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As some of you may know Laucke Wallaby is my prefered flour. I normally buy it from Coles, but on visiting the supermarket today there was not only none on... read more →

posted 8 years ago