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5
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Like a dog that's just been let off the chain, I went mad when SWMBO let me back in the kitchen. 3 x 1Kg loaves of white and 2 x 750g carroway seed rye, ha... read more →

posted 8 years ago

Re Starters

by Normbake
6
comments

Has anybody used a ph meter or ph strips on their starters would be interesting to know what they measure... Cold here this morning in south Brisbane 12c i... read more →

posted 8 years ago
6
comments

Hi all! Made this bread that I have been working from a Bio-bakery in Berlin and just filled in the % with my hydrations and sour with the aide of a friend... read more →

posted 8 years ago

Starter Test - I added more pics

by northwestsourdough
14
comments

I have four separate starters that I bake with. Last night I fed each one at about 150% hydration. Today I added 8 oz water, 8 oz bread flour and 4 oz each... read more →

posted 8 years ago
2
comments

This bread did not have a chance for survival from the beginning. It was a busy day yesterday...was multi-tasking. I started with neglecting to catch my st... read more →

posted 8 years ago

Lame Sales.

by Bill44
0
comments

This is being done with Graham's permission. If you would like a Lame as pictured below please send a self addressed strong business sized envelope with $3... read more →

posted 8 years ago

Super Sour!!!

by Bill44
1
comment

Won't post any pics, you've all seen my loaves before. Just finished baking 3 loaves of a recipe from NW Sourdough called "Two Night Super Sour".... read more →

posted 8 years ago

:(

by francis
10
comments

hi tried baking my 1st sourdough. used 100% hydration. started at 10am and baked at 7pm. leaven was refreshed on saturday at 11pm and used on sunday at 10a... read more →

posted 8 years ago

English muffins

by Bill44
11
comments

Guess who won't be buying English Muffins from now on. A very interesting recipe and method, it's 81.6% hydration, not one for the faint hearted. My fi... read more →

posted 8 years ago
0
comments

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 8 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 8 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 8 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 8 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 8 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 8 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