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Crustier Crust

by John
5
comments

I'd like to get a thicker crustier crust on my sourdough baguettes. I spray them with water, leave some water in a tray in the oven and bake at 225 degree... read more →

posted 8 years ago

Sour Dill Onion Rye

by northwestsourdough
3
comments

Here is my bake for today. It is a Sour Dill Onion Rye Loaf. Instead of Dill seed I used crushed dried whole dill, it gave a great dill flavor. [img]http&#... read more →

posted 8 years ago

Flour.

by Bill44
13
comments

Ok, you've seen my white loaves before and the photo below is just to show the crumb. Sorry it is blurry, I'm having a bad hand day. In my white loaves I u... read more →

posted 8 years ago
5
comments

I baked a Milk loaf using Dan's recipe last week and converted the recipe to a 50/50 wholemeal sourdough loaf using water instead of milk. Did some changes... read more →

posted 8 years ago
3
comments

This sourdough thingy is really infectious... Have never baked so much bread before and have baked another now. A small, 400g loaf of potato and bee... read more →

posted 8 years ago
5
comments

Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#STARTER]STARTER MAKING and MAINTENANCE[/url] read more →

posted 8 years ago
10
comments

I have the science lab up and running again. Still trying to get this fruit bread to work & had a "chemical reaction????? in my batch yesterday. I HAV... read more →

posted 8 years ago

Pane de como

by Jeremy
3
comments

Pane de Como bread that I tried out by changing from a poolish to 100% leaven, smells good and light as well, made it small or the lady of the house goes n... read more →

posted 8 years ago

Astounding

by Bill44
6
comments

I'm having a quiet afternoon so I decided to go through the members list and check out a few of their websites. I had a look at the website belonging to Te... read more →

posted 8 years ago

Sourdough Focaccia...

by donyeokl
13
comments

Just baked a loaf of focaccia using white leaven at 100% hydration. Did not do a good job at dimpling the top before baking though. [img]http://i63.... read more →

posted 8 years ago
0
comments

Possably one of the easier to read explanations of what goes on in a sourdough starter. Mainly about SanFrancisco sourdough but applies to all types. http:... read more →

posted 8 years ago
3
comments

Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#BRIEFING]BRIEFING[/url] read more →

posted 8 years ago

Lame.

by Bill44
0
comments

The old lame was a bit rough so I made a new one. [img]http://www.sourdough.com.au/gallery/d/3880-1/new_Col+003.jpg[/img] [img]http:... read more →

posted 8 years ago

Grilled Sourdough

by northwestsourdough
1
comment

Thought it would be fun to post the experiments I am working with involving grilled sourdough. This is meant to be grilled on an outdoor barbque. My barbqu... read more →

posted 8 years ago

Small Rye Loaves

by Bill44
11
comments

A couple of 500g 1/3 rye loaves baked using the rye flour recently purchased from Bibina. Very different flour to the organic wholegrain rye I have been us... read more →

posted 8 years ago
4
comments

Hi everyone, After hearing someone from this site on the radio I got all keen and checked this site for recipes and such. I got in and commenced my starter... read more →

posted 8 years ago