I looked for the Demeter starter in Glebe Sydney but they have dissapeared. Does eny ony know where I can source same . Brian read more →
I am trying to find organic/biodynamic sourdough bread made from freshly milled wholewheat (or spelt, kamut, rye etc. My husband is seriously ill and must... read more →
<a href="http://photobucket.com" target="_blank"><img src="http://i3.photobucket.com/albums/y58/qahtan/White/100_0220.jpg" border="0" alt="Image h... read more →
This is todays sourdough bread, baked at higher temperature, 470 degrees I think I am going to like that better. qahtan
[img]http://i3.photobucke... read more →
Yes - I committed the sin and didnt save any. I had all the ingredients in (sugar, salt and oil) to make some loaves and had just started adding the flour... read more →
Well I got control of the rye starter, changed it to 100% hydration, very cold water in the dough, 4 hours first rise, 4 hours second rise. Haven't cut it ... read more →
I must have got hold of a fast starter, due to overproofing problems with one of my newish ( 4 weeks old) starters I cut the time from "mix and lea... read more →
It's funny how you fall into habits when you are baking, and you get used to the patience required when using sourdough starters. Boy, did I get a wake up ... read more →
I tried to make my first loaf of bread today but unfortunately the sourdough is not rising. I presume the cause is the lack of activity in th... read more →
[img]http://i3.photobucket.com/albums/y8... read more →
I'm new to trying to make sourdough bread, but certainly not new to enjoying it!
And I've paid a few visits to this website - I'm glad to see that there se... read more →
Bill sent me some of his starter and his own recipe. I am having so much fun trying out his starter! Here is my first result:(By the way, the cut loaf didn... read more →
Teresa from Northwest Sourdough sent me some of her starter. The following loaves are a simple white loaf with a bit of wholemeal. Very tasty and a differe... read more →
I am still very new to sourdough, this is what I baked today.... read more →
This is how I do a new starter.
Use unbleached bakers flour.
This is best done below about 29C, down to 18C is OK but slower.
Start in the morning, take 1 ... read more →
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG0478... read more →
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