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Sunday bake off!

by Jeremy
16
comments

Hi all, The forums (Dans) and this one were quiet this weekend, must be the weather! Here is my contribution! Bill these are for you! [img]http://i3... read more →

posted 8 years ago

Sproing!

by Bill44
28
comments

First loaf out today, 2 to go. Using the top stone, can you believe the spring from a 1/3 rye loaf? [img]http://www.sourdough.com.au/galler... read more →

posted 8 years ago
5
comments

Hi all, all alone, the Missus is off on a short business/pleasure trip to the home country and I am home alone, baking! Pizza dinner, anchovies, olives and... read more →

posted 8 years ago

Paleskins.

by Bill44
8
comments

Very pale...yes. Mistake......no. Being too wet to go and watch my grandaughter play netball I decided to stock up the freezer with stuff to eat with a mea... read more →

posted 8 years ago
3
comments

Well today I set off in search of a terracota tile or similar for baking and had a whole lot of success [url=http://img209.imageshack.us/my.... read more →

posted 8 years ago

Scales

by forno
3
comments

Any suggestions on where to get some electronic scales that will go down to a couple of grams? Dont want the best, just something cheapish read more →

posted 8 years ago

Sourdough flops

by northwestsourdough
18
comments

Anyone want to see some flops? [url]http://northwestsourdough.wordpress.com/2006/07/14/sourdough-flops/[/url] It would be great if there were a... read more →

posted 8 years ago

Jeremy's Miche

by nina
17
comments

I had a go at Jeremy's Miche recipe using spelt and graham flour (and less water). We ate almost half of it for dinner with salami, ham and cheese - quite ... read more →

posted 8 years ago

Today's bake with new oven setup

by northwestsourdough
6
comments

I added a few firebrick to the sides of my oven and then added the baking stone and also had a baking stone on top.(Gee we'll do anything for cutting edge ... read more →

posted 8 years ago
7
comments

Yes France lost, I won't speak of it anymore instead I will leave some images of both Italian and French loaves! Semolina [img]http://i3.photobucke... read more →

posted 8 years ago

Sam Laucke responds ....

by SourYumMum
3
comments

HI all, I have re-posted this here from the 'finding ingredients' etc thread because I thought a few more people might be interested in it. (That is, why ... read more →

posted 8 years ago

spelt

by francis
19
comments

hi has anyone tried baking using spelt/rice flour? whats the results and what to look out for when using these kinds of flour low in gluten? thanks. read more →

posted 8 years ago

New Proofing Box

by Bill44
6
comments

After destroying my previous proofing box I've been having a few proofing problems, been spoilt by repeatable controlled conditions and forgotten some basi... read more →

posted 8 years ago
5
comments

OK...I'm going to show my ignorance and newbieness here - BIGTIME. I've been reading and trying to grasp the essence of what is going on in [url=http:/... read more →

posted 8 years ago
32
comments

I?ve been baking bread for a little while now and have been experimenting with different techniques. I have been very successful in creating a vibrant and ... read more →

posted 8 years ago
3
comments

Hi all, Recently I had a loaf not turn out so well. Rather poorly in fact! I'd welcome some comments and advice about what might have gone wrong. Fair wa... read more →

posted 8 years ago