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 →
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 →
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 →
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 →
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 →
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 →
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 →
photo is coming as soon i pull this thing out of the owen
hydration ~80% does strange things to your bread read more →
Dear Teck Poh,
Here's the evidence you wanted: [url]http://www.danlepard.com/forum/viewtopic.php?p=4340#4340[/url]
Mick read more →
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 →
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 →
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 →
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 →
There is a new sourdough bakey in Sydney, Village Bakery? any body know? read more →
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 →
Made bread from [url=http://www.agrana.com/finisfeinstes/html/v_finp_aktiv.htm]some german bread mix[/url]...for the first time in my entir... read more →
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