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Preferment is Stiff Sourdough Starter 50g Whole Wheat Flour 115g Water 92g Let the starter ferment for 12 hours. Make the flour and start...Read more
Preferment for the dough. Preferment is Stiff Sourdough Starter 50g Whole Wheat Flour 115g Water 92g Let the starter ferment for 12 hours...Read more
I have been baking bread for over 45 years and sourdough for at least 30. I have never had sourdough bread completely fail .....but I did...Read more
Just heard at work today of an international program, that allows people from other countries, to gain contracts with places of employment...Read more
We have been making this bread for a little while now. I have yet to make it myself. We only make it twice a week, and I am not mixing on...Read more
We have just joined ABA and are looking forward to meeting your all and sharing the passion regarding artisan bread. cheers michaelRead more
just checking to see if the new system works. some breads from work!Read more
Australian bread can be labeled 'sourdough' even if it is not 100% sourdough. Kingsley Sullivan from New Norcia Bakeries (Western Australia...Read more
Right, I put this photo into my gallery, where it is not, and it has turned up in my blog. Very odd.Read more
Hmmm, have been trying to get a picture of my miche into the forum, my gallery and now I am trying my blog. Don't think it has worked.Read more
