Hi, first attempt at sourdough culture ever: mixed equal parts of bread flour and milk kefir left in kitchen for a few days top...
Must say I just love this site. Been baking regularly with sourdough for about 8 months now and use this site often to try out...
Please could I have some general advoce on making sourdough and the technical jargon explained (found in recipes here). Thanks x
Cane banneton, bread proofing basket, for an 800 gram loaf. Bannetons are used as forms to raise dough. They create beautiful spiral...Read more
hi all I am hoping you are a friendly bunch. First timer here with a lot of questions.... I made a starter and it seems nice and...
How to make quality sourdough bread at home. Easy to follow method with recipes to make batard, baton, sticks, fruit bread, rye bread...Read more
Hi, my sourdough french bread has good flavor but there are some brown "spots" in dough. Could it be that I did not stir starter...
I made this yesterday morning when I wasn't quite ready to go to bed after work. I was originally planning on just making a white bread,...Read more
Professional French lame for slashing dough. The arm of this tool is pliable to suit your own personal grip. Light weight and disposable.Read more
Standard wooden dough scaper and cutterRead more
Quality plastic dough scraper by Thermo Hauser (Germany).Read more
This kit contains: Starter made from Tasmania grown WHEAT, SPELT or RYE Grignette Verte lame with pliable handle for slashing dough (France...Read more
Buckwheat groats are a versatile fruit seed packed with nutrients. Add to breads for extra flavour and texture after soaking or sprouting...Read more
This flour is suitable for adding to your sourdough starter. Also great for cakes, pastries and heavier breads and can be combined with...Read more
A chemical free grain grown in Tasmania, the grain is bagged by the farmer and travels to Callington Mill in Oatlands. Here it is freshly...Read more
This flour is suitable for adding to your sourdough starter. Great for heavier breads and can be combined with lighter flours to enhance...Read more
Harvested from an ancient sea, sealed underground for millions of years. Unrefined Grey Sea Salt Product of AustraliaRead more
Buckwheat is a versatile fruit seed packed with nutrients. Buckwheat Natural Flour is a fantastic gluten free alternative for baking...Read more
Derby razor blades are high quality and are used by many professional bakers. Bordelaise Lames come with this blade, but it is also...Read more
Professional French lame for slashing dough. Light weight with stainless steel blade. Consists of a Campinox blade with a Campinette lame...Read more
Roller docker by Thermo Hauser. Measuring 115mm wide and made of quality plastic this roller docker is a necessity in the commercial...Read more