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  1. Olive loaf

    ... Glezer's Artisan baking [img]http://www.sourdough.com.au/gallery/d/5756-2/DSCN1783.JPG[/img] [img]http://www.sourdough.com.au/gallery/d/5759-2/DSCN1788.JPG[/img] kalamatas galore! Dom ... romantic you. the pot doesn't take away the romance. The main thing that I miss is seeing the loaf expand before your eyes through the ...

    SourDom - 2006-12-08 00:18 - 17 comments

  2. malt flour

    ... bugs get along - because they don't compete directly on the main food source. So added malt = more enzyme -> more maltose for the LAB -> ... using diastatic malt. [img] http://sourdough.com/gallery2/gallery/d/15080-2/swb3.JPG[/img] Had trouble posting the picture since the ...

    Panevino - 2009-03-14 16:22 - 18 comments

  3. Sourdough Bagels

    ... Need the bloody tutorial! Besides it's in the gallery!Jeremy reply ... version of Teresa's recipe from northwestsourdough.com. The main thing I do differently to you is to add malt syrup (which you can buy in ...

    SourDom - 2015-08-26 20:42 - 69 comments

  4. Panettone for you guy's!

    ... Christmas Edition... [img]http://www.sourdough.com.au/gallery/d/7229-2/pannexmas06.jpg[/img] Cresci recipe, with dried ... I went back to Mick's recipe (aka the 'Cresci' recipe). The main difference was the proving temperature. It has been very warm in Melbourne ...

    Jeremy - 2006-12-29 01:46 - 72 comments

  5. Baos: The Rise & Fall (and Rise?)

    ... there after 6 hours of fermentation.. My guess is that the main effect is neutralising the acid, and so stopping the starch degrading. I ... red bean filling. [img] http://sourdough.com/gallery2/gallery/d/12358949-1/redbeanclsup.jpg[/img] reply ...

    jacklang - 2009-12-06 22:05 - 16 comments

  6. How to prevent baking turtles?

    ... that came like turtles! [img]http://www.sourdough.com.au/gallery/d/4644-2/DSC05900.JPG[/img] [img]http://www.sourdough.com.au/gallery/d/4642-2/DSC05897.JPG[/img] My question is what caused the loaves ... contains a significant amount of wheat flour. However, the main reason for cutting dough pieces correctly prior to entering the oven is to ...

    matthew - 2009-12-06 22:02 - 8 comments

  7. Im beaking into sourdough

    ... got any suggestions? [/quote] Post in the forum's gallery. Clicky on Gallery, 2nd from the left at the banner right on top. Park ... you on Internet Explorer (IE) will notice this problem. The main table around the forum is at a width of 100% and the padding around the ...

    lightningbolt - 2006-08-06 22:35 - 23 comments

  8. Bannetons and baskets.

    ... my smaller creations. [img]http://www.sourdough.com.au/gallery/d/3956-1/new_2005_1005CLOCK0001.jpg[/img] reply ... which sometimes on some baskets has comes away form the main body of the cane. But I've been using them for 10 years so I guess ...

    Bill44 - 2009-12-06 22:01 - 8 comments

  9. Todays Bags.

    ... colour in the old furnace. [img]http://sourdough.com.au/gallery/d/4558-1/new_Bag.jpg[/img] Category:  Sourdough ... oven?? One can keep dreaming, right? [/quote] TP, the main oven is 490mm wide x 370mm high x 400mm deep. The bottom oven is 409mm ...

    Bill44 - 2006-08-20 07:13 - 11 comments

  10. baking on a stone vs do

    ... guessing i need to resize them a bit better. Guess the main question I have is how to get a full bake on a stone and get better color ... to a particular size.  When you click on them and go to the gallery they are there full size.  Just a little quirk of the current page ...

    jimt - 2016-06-17 10:18 - 6 comments

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