Beginners

books and other info!

Hello everyone! I am a very new SD maker and as yet have not started on my 'starter'. I bought today some freshly milled whole...

Proving/Rising - Varying temperatures

In proving the dough for direct yeast and levain/yeast dough I have been ensuring that the dough is at 24-28 deg C at the start...

BBQ Sourdough

Had some success making sourdough in my ceramic BBQ. Here is a link to a pic: http://picasaweb.google.com/home?tab=nq .....

Where to buy gluten in Melbourne?

Unfortunately, I cannot seem to find good bread flour that has a protein content over 11% (looked for Laucke, cant find anything...

Cold weather breadmaking

I made my first sourdough loaf yesterday, from a stiff starter than I began a little over a week ago following a recipe from a...

Easy Sour Dough II

Followed a similar method as before using 1 cup of beer, teaspoon of bread improver and straight from fridge to proving basket...

Sourdough help/advise

Hey, I'm the newbie and need to ask a few questions about sourdough. First let me say I have successfully started a starter and...

Starter recipe

G'day everyone I'm new to the sour dough world.Can anyone tell me if a starter can only be the same amount of flour and water or...

Easy Sour Dough

Hi All, I've successfully created a couple of loaves after 1 months break. Driven by the bland taste of most of the bread bought...

My first ever sourdough

Hi all, I'm a new member here butI have been around reading all your inspirational post for a while. Thanks so much for the...