Sourdough.com is for sale! Contact us to make an offer.

Advanced

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

Australian Culture

Hi chembake and potential specimen providers. Sourdough.com.au is interested in gathering samples of leaven from sourdough...

4 comments

myths and reality in naturally fermented bread

Myths in naturally fermented bread? This subject has been interesting topic to discuss as many bakers use this kind of ?gimmickry...

46 comments

Jeffrey Hamelman speaks!

Hi all! I recently posted an interview with King Arthur flour and author, Jeffrey hamelman. After a night bake Jeffrey offered...

8 comments

New Sourdough Tools

Bill and Jeremy have provided some interesting Excel spreadsheets to make formulating recipes easier. These can be used by home...

5 comments

organic preservatives for organic flours

now sugar can be used as a preservative to a certain extent as a natural preservative ie. (organic honey ,molasess ,malt extract...

15 comments

Human Saliva and San Francisco Sourdough

Is human saliva capable of influencing the microbiology of San Francisco Sourdough? Could someone with experience in microbiology...

10 comments

Crumb Structure....

Hi fellow bakers... Just wondering if you bakers out there prefer to have your breads with a nice open crumb structure (i.e...big...

14 comments

Closure of Gertrude Street Bakery- Vic

The Gertrude street organic bakery has closed down in fitzroy! many people are most upset about this. i will never find a bakery...

3 comments

Healthy Processing of Grain and Four

This view of grain health and science was provided by A Wilcox in late 1990. The original notice can be viewed at: Page 1: http...

Care of Wood Fired Scotch Ovens. Bread Research Institute.

In 1990 my partner and I met an old baker who advised us on the care and use of our Scotch Oven at Cobargo Bakery, NSW...

Pages