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15
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I've been making buns. Seeded party buns filled with lotus paste [img]http://titch.sourdough.net.au/files/2006/08/filledbuns.jpg[/img] ... read more →

posted 8 years ago

wkend bake

by francis
4
comments

hi my wkend bake with spelt and rye. still mucking around with the water thing. the crumbs could be a little bit softer. other than that, the spring is goo... read more →

posted 8 years ago

My first bakes

by lightningbolt
14
comments

I baked my first sourdough loaves this weekend, with mixed results. I used Bill's 750g Rye Loaf recipe with the minimal kneading technique. Bulk fermenta... read more →

posted 8 years ago
8
comments

Hi All I made a great chef, starter and bread the book I was following then said to put the reamining chef into the fridge in an airtight container and fee... read more →

posted 8 years ago

Shape of Loaf

by ChuckB
21
comments

I baked my first sourdoughs this weekend and for taste the breads were great. My question is how do I maintain the shape of the loaf after proofing? For my... read more →

posted 8 years ago

First bake

by Bill44
1
comment

Well I did the first bake in the new oven today. A couple of 750g Pugliese bread from a recipe that Jeremy sent me. It's a 75% hydration recipe so it's a f... read more →

posted 8 years ago

Loading the Oven

by matthew
10
comments

Just flicked a couple of loaves onto the stone. One landed resting against the back wall, while the other didn't quite all make it onto the stone and now ... read more →

posted 8 years ago
3
comments

OK, long time bread baker first time sourdougher. I need to know how to go about making my loaf, starting with... the starter. I know I should start with e... read more →

posted 8 years ago

The Usual

by Bill44
19
comments

Just the usual 3 white. [img]http://sourdough.com.au/gallery/d/4507-1/new_Monday+002.jpg[/img] [img]http://sourdough.com.au/gal... read more →

posted 8 years ago

Stickies

by TeckPoh
6
comments

I'd like to make a suggestion (oh no! another one!) to have more stickies. Highlight them...and invite newcomers to read them first before they start askin... read more →

posted 8 years ago

Unslashed Rye.

by Bill44
4
comments

Remembering the unslashed Latvian rye loaves of my youth I decided not to slash these three. I upped the hydration a bit to give them a bit more skin flexi... read more →

posted 8 years ago
5
comments

Reading english, american, australian and other recipes in english, I find it quite confusing what an array of words are used to describe a sourdough. So ... read more →

posted 8 years ago

Warning: Addictive!

by TeckPoh
2
comments

http://hk.promo.yahoo.com/movie/superma ... index.html LOL, I got a score of 88. read more →

posted 8 years ago

Baguettes

by Bill44
16
comments

No these couches are not for sale. We had a freezer full of bread so SWMBO banned me from the kitchen. Thinking that I might like to see if I could make ... read more →

posted 8 years ago
33
comments

A new forum record: Most users ever online was 11 on Fri Jul 28, 2006 3:35 pm read more →

posted 8 years ago
12
comments

after week of nice fruity smell my starter is gone back to sour milk smell would the low temperature in melbourne be resposible for this? what to do? what ... read more →

posted 8 years ago