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Spamlessness

by Maedi
8
comments

Is not it nice to have no spam in the forums? Are you folks still getting spam and deleting it? or has it died down? If anyone wants to be a 'Helper' and h... read more →

posted 8 years ago

I'm Back

by TJ
6
comments

Hi, Well I'm back online. Been away for a couple of months and moved from WA to Tas. Now I can start looking at building an earth / brick woodfired oven. O... read more →

posted 8 years ago

Olive loaf

by SourDom
17
comments

version of the Thom Leonard recipe in Maggie Glezer's Artisan baking [img]http://www.sourdough.com.au/gallery/d/5756-2/DSCN1783.JPG[/im... read more →

posted 8 years ago

Pot baking trial # 2

by northwestsourdough
8
comments

Okay, I'm a convert now! Pot baking trial # 2 came out great and I wrote it up on my blog today. Here is a picture of the bread still in the pot: [img]http... read more →

posted 8 years ago
21
comments

Last week I embarked on a series of pot bakings - from the half white flour and half wholewheat (which is my "whitest" bread) to the 80% spelt fr... read more →

posted 8 years ago

Teresa's pot baking misadventure

by northwestsourdough
9
comments

Well here is my first loaf from a real baking pot, not the pyrex bowl: [img]http://www.northwestsourdough.com/dec3d.jpg[/img] This is a loa... read more →

posted 8 years ago
5
comments

This morning's bake. A variation on the formula that I have been baking in the last week or two, with 80% hydration. This time with 32% supermarket white o... read more →

posted 8 years ago

bethesdabakers (for Carla)

by bethesdabakers
4
comments

Hello Carla, I thought the other thread was going so off topic I'd start afresh. There's no big secret. Over two years ago I went to the probation service ... read more →

posted 8 years ago
5
comments

I wish I've done a trombone cake before, then I'll 'borrow' it to dedicate it to you. Anyone baking today? Slash the bread with an 'M' for Maedi, our Guy o... read more →

posted 8 years ago
2
comments

Wishing you a smooth surgery and that your 10-prong mixer will be overhauled to 'Good as New'! read more →

posted 8 years ago
4
comments

[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1713.jpg[/img] Here is the the studded loaf! Jeremy read more →

posted 8 years ago

My latest Bake

by matthew
7
comments

Labour weekend came around and I decided it was time to fill the freezer. These are the sourdoughs; 2x66% rye (J Hammelman - Bread), 4 x white (D Brettschn... read more →

posted 8 years ago

Pot Baking

by Pab
20
comments

Following on from the New York Times article, I made up a 1 kilo miche sourdough (pretty much to one of Jeremy's recipes) and baked it in an old and batter... read more →

posted 8 years ago
13
comments

I have been playing around with two different things - Peter Reinhart's pain a l'ancienne, and some of the techniques discussed in the Jim Lahey recipe in ... read more →

posted 8 years ago
3
comments

Last weekend we had visitors. And visitors always demand bread in this house. So I baked some "Schwaebische Seelen" with my newly arrived and fre... read more →

posted 8 years ago

Michelicious!

by Jeremy
1
comment

Miche of course rules! just some porn from a retarded loafer! [img]http://i3.photobucket.com/albums/y85/jergra/CIMG1675.jpg[/img] [img]http... read more →

posted 8 years ago