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Greetings from Simon Sourdough of Mudgee NSW. Hoping my fellow bakers might have a simple plan to build a small oven. Appreciate any...Read more
The same recipe as #7.A touch doughy in the lower middle centre area. I'm happy with the crumb, even with the less rise than #7.This was...Read more
I spotted the below recipe on another site, thought I'd give it a go. Bread Flour - 470g Rye Flour - 65g Water - 300g White sourdough...Read more
I have maintained a starter for a number of years. For most of that time, when I refresh, I would add the new flour and water, let sit out...Read more
http://thegeordieloafer.blogspot.co.uk/2013/03/homemade-sourdough-bread-co2-level.html My homemade sourdoughs are starting to take shape...Read more
I tried the ‘Pane Francese (1)’ recipe for a second time, though changing the sequence in which I mixed the ingredients. The flours &...Read more
I tried a 'Pane Francese' recipe, it felt too wet, so I added around 50g of wholemeal flour. After some kneading it went into an oil...Read more
I've been baking again after a while away. Recently I've been trying a combination of 17% wholemeal and 83% white flour loaves. Below is...Read more
Today i attempted the technique from Chads book. The results were great. Excellent cell structure in the crumb and it was moist and the...Read more
A little history prior to joining this site. Stumbled across Breadtopia and the camp baking video series - http://www.breadtopia.com/...Read more
