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10
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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
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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

Kidnap.

by Bill44
0
comments

Graham's starter has been kidnapped by the beasties he created and is being held to ransom in the fridge. I've heard of starters described as "Revolting" b... read more →

posted 8 years ago

Raisins in sourdough?

by donyeokl
20
comments

Hi there, Was wondering if anyone has tried adding raisins into sourdough recipe? Any feedback or comments on this? Thanks. read more →

posted 8 years ago
3
comments

Hi all forum people. I am going to get my hands back into the dough again after years away from regular baking. It occured that this could be a good oppor... read more →

posted 8 years ago

bannetons in sydney

by no5plateau
5
comments

Hi All, I'm after some bannetons (preferably oval-shaped) to raise loaves in. Does anyone know of shops or suppliers in Sydney who may sell them? Or is t... read more →

posted 9 years ago
3
comments

In Dan Lepard's forum overnight jakelly asked [quote] For years we have made a sourdough bread using starter that was created in a warm cupboard, and bread... read more →

posted 8 years ago
10
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Baked three this morning, this one was cool enough for lunch. OK rip it apart folks, c'mon Chembake don't be shy Dom, don't get trapped into thinking o... read more →

posted 8 years ago