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 →
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 →
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 →
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 →
Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#STARTER]STARTER MAKING and MAINTENANCE[/url] read more →
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 →
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 →
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 →
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 →
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 →
Ask questions and make suggestions for [url=http://www.sourdough.com.au/beginners/#BRIEFING]BRIEFING[/url] read more →
The old lame was a bit rough so I made a new one.
[img]http:... read more →
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 →
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 →
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 →
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 →
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