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 →
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 →
In Dan Lepard's forum overnight jakelly asked
For years we have made a sourdough bread using starter that was created in a warm cupboard, and bread... read more →
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 →
A lightly herbed basic white with olives and semi-dried tomato. Should have had another 5 min in the oven.
[img]http://www.sourdough.com.au... read more →
Have a girlfriend that makes the best marinated olives and conned me into making some olive, fresh herb and dried tomato sourdough. (I dry tomatoes). I t... read more →
qahtan, read more →
Have just joined this forum today have been reading all the posts from every body for a while now and have decided to join up, thanks for the help in this ... read more →
Thanks for the lead to Bibina, went there today and got 5Kg rye flour, looks and smells good to me.
Its a 95K round trip for me but well worth it, in all I... read more →
Hi I've been experimenting with more unusual breads using sourdough.
Here are some pictures of Soft Fat Pretzels and Onion Bagels:
[img]http://www.... read more →
[color=indigo]I am a total novice.
I have a starter that I made by mixing 1 cup wheat flour with 1 cup water, into jar, cover, keep in warm place. 24 h... read more →
Just signed up and wanted to say greetings to you all and that this looks like it's going to be a great forum.
Don't believe in magic or miracles but I met... read more →
Hi Everyone, shameless plug here. I have some Sourdough Beanies on my site if anyone is interested. Thanks, Teresa
[url]http://www.northwestsourdou... read more →
I recently posted an interview with King Arthur flour and author, Jeffrey hamelman. After a night bake Jeffrey offered information and 30 years of ... read more →
Yesterday my sourdough bread turned out too acidic.
I had let it prove the first rise for about 5 hours. Is this too long?
I have recently completed build... read more →
If you make sourdough from freshly milled flour could you please let us know here? We have a recent enquiry from someone who is looking for this style of b... read more →
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