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 →
Can I make scones like these with sour starter.
If how do I,,, thanks, qahtan
[img]http://i3.photobucket.com/albums/y58/qahtan/bake/scones&... read more →
The following two loaves were made using the recipe from Teresa at Northwest Sourdough. I had to do a few conversions from cups to grams but managed to com... read more →
But home milled whole wheat. qahtan
[img]http://i3.photobucket.com/albums/y58/qahtan/bake/wholewheatpullman.jpg[/img] read more →
I decided to follow Nick_UK's advice and have been baking at a higher temperature. He was right!! Thanks Nick_UK ! The bread not only looks nicer, it has a... read more →
this is today's baking. qahtan read more →
Am I doing some thing wrong, does all sour dough make crappy toast,
it just doesn't brown, I guess it's due to the lack of sugar in the
dough. Or is ther... read more →
I'm an apprentice in Brisbane. Quoted from this site...
"Fermentation is a key part of making bread flavoursome, digestible and have good keeping qualities... read more →
Just a shot of a bake I do about every five days.
[img]http://www.sourdough.com.au/gallery/d/3738-1/Todays+Bake+150306.jpg[/img] read more →
[img]http://i3.photobucket.com/albums/y58/qahtan/White/22b9997d.jpg[/img] read more →
Bill44 has introduced your Pane Francese bread over at my forum and I was wondering if you would mind if I linked to it for everyone there or copy and past... read more →
I've been lambasted again by the usenet sourdough people because I seem to be out of the loop concerning HOW sourdough method is accomplished. As you all k... read more →
I decide to try the longer method of sourdough bread with a buildup each time with more flour and proofing. Here is my results:
[img]http://www.sou... read more →
Help! Hey, did you guys just start this forum? First thread, what an honor! Thanks for running it.
Anyway, this is thursday morning US time, and I start... read more →
Or Sign up with us.
by Graham, Maedi & You!
170 people online - 24,983 posts and counting!
© 2014 Artisan Baker