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<p>Advanced techniques and professional discussion</p>

"Dark" or "Black" colour to rye bread

Rye breads naturally tend to have a dark colour, especially if they are of a higher extraction flour. However, I've seen alot of...

34 comments

HACCP compliant proving baskets

Does anyone have a link to HACCP compliant proving baskets? I know there are plastic proving forms available, but I can't find...

20 comments

Flour question

Is Chembake still here, if he is could he please tell me what the difference's are with T55 french flour and some plain aus flour...

7 comments

Retardation

I have a question (oh no!!). I'm seriously thinking about getting a walk in cooler to retard my doughs. I've only ever retarded...

2 comments

Diastatic Malt - What Percentage

Anyboby know how much diastatic malt is the right amount - what percentage, etc. I'm not interested so much in it's taste as I am...

41 comments

1st World of Bread Contest "Taste and Nutrition"

I've published on my site 66 pics about this contest.Italy won first prize.Switzerland won second prize.France the third prize.[...

10 comments

Folding versus Kneading

In some of the German baking forums the pot-baking (New York Times Recipe) was hotly discussed. Some people baked it and were a...

12 comments

Wholemeal crumb structure

I've been wondering if it's possible to get bigger...not necessarily huge...uneven holes in wholemeal bread. I've been getting...

17 comments

How to prevent baking turtles?

My last bake had four boules that came like turtles! [img]http://www.sourdough.com.au/gallery/d/4644-2/DSC05900.JPG[/img] [img]...

8 comments

Re rye flour and starter

Need some advice here people.. My starter works great does everything it's supposed to do but after I've baked my bread there is...

30 comments

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