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