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Dedication

by Bill44
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Well I've had my Coq au Vin accompanied by some crunchy bread and all washed down with a bottle of crisp white. Sat and chatted with the cook while the mea... read more →

posted 8 years ago
4
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Did a couple of the half baguettes using a recipe from Donyokl. Its a great recipe and I hope we can persuade him to post it. I still need to work on the b... read more →

posted 8 years ago

proofing times

by northwestsourdough
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I made some Vienna White Sourdough bread yesterday. I changed a recipe Don posted and added motherdough starter intead of a seed starter. It saved an extra... read more →

posted 8 years ago
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This is my first multigrain with Australian sour starter = 3 at 20 ounces each containing, organic whole wheat, spelt, oats, rye, corn, flax, millet and ... read more →

posted 8 years ago
5
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Take #3 and I have some results that I like: [img]http://stonerows.net/giles/2006/06/bread-top.jpg[/img] [img]http://stonerows.net/gile... read more →

posted 8 years ago

White Alaska

by Bill44
2
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You may remember that Teresa did a starter speed comparison a while ago, and the Alaska starter was a speed merchant. I have had this starter for a while b... read more →

posted 8 years ago
4
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[img]http://i3.photobucket.com/albums/y58/qahtan/new/262778b5.jpg[/img] A bit over baked timer didn't work, but scorched crust tastes nice... read more →

posted 8 years ago

Abracadabra

by Bill44
6
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Three white loaves baked today in the new home made baskets. The loaves baked from left to right, 1 hour warm up from fridge, 1/2 hour warm up, straight fr... read more →

posted 8 years ago
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I have a question...... Does it really matter how and with what you assemble your sourdough loaf as long as you are using a sourdough starter, ( ? natural... read more →

posted 8 years ago
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Well thanks to the combination of Graham making blog pages available, and me now having 3 matching bannetons, I have been able to do todays bake as an expe... read more →

posted 8 years ago

Triplets.

by Bill44
7
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Well the new bannetons work, produced 3 x 750g carroway rye. Too hot to cut yet, will post crumb photo tomorrow. [img]http://www.sourdough.com&... read more →

posted 8 years ago

a matter of leaven

by francis
1
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hi would like to ask whether there is a guide when using leaven with different types of bread. 1) one has a plain flour type leaven would it be more suited... read more →

posted 8 years ago
4
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I started with Dan's cassis currant loaf (THL), then, replaced the water with milk and butter, minus the yeast, added 1 tsp fresh ground nutmeg, 3 tsp suga... read more →

posted 8 years ago

Cracked Grain Mill Loaves

by northwestsourdough
0
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Here is my newest exploit, Cracked Grain Mill Loaf: I baked up three loaves, here are two: [img]http://www.northwestsourdough.com/2mill400a.... read more →

posted 8 years ago

Pane Teresa

by northwestsourdough
4
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Here is some Pane Teresa bread baked today! (Bill named the bread!) [img]http://www.northwestsourdough.com/paneteresa1.jpg[/img] [img]http&... read more →

posted 8 years ago

Breakfast

by Bill44
2
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This is some of the second batch of English Muffins I baked yesterday. They are now residing in my stomach along with some bacon and eggs. Macca's eat your... read more →

posted 8 years ago