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I am now accepting Paypal for orders of a Lame. Just email me your order and a Paypal payment request will be sent by Paypal. Prices. Lame $5.00 Aus freigh... read more →

posted 7 years ago

Glossary

by Bill44
2
comments

All the terms and more that you ever wanted to know the meaning of. http://www.nyx.net/~dgreenw/isthereaglo ... .food.html read more →

posted 7 years ago

Flopaccia.

by Bill44
5
comments

Well as I said this morning to Donyeokl I made his Focaccia, well a poor imitation of it anyway. Followed the recipe to the letter, but in reality it didn'... read more →

posted 7 years ago

Sourdough Piroshki

by SourYumMum
14
comments

My husband is from a Russian family. Being able to make piroshki is important! [img]http://static.flickr.com/45/141845113_ff46e8d25e_m.jpg... read more →

posted 7 years ago

English Muffin Bread?

by northwestsourdough
2
comments

Hi I made up a recipe that is somewhat like an English muffin bread. Here is the bread: [img]http://www.restorides.com/~mom/bread/sponge2.j... read more →

posted 7 years ago
2
comments

Watching the different pace of each starter's activity in [url=http://www.sourdough.com.au/phpBB/viewtopic.php?t=174]Teresa's thread[/... read more →

posted 7 years ago

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 7 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 7 years ago
5
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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 7 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 7 years ago
5
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Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#STARTER]STARTER MAKING and MAINTENANCE[/url] read more →

posted 7 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 7 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 7 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 7 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 7 years ago