Sourdough Baking

<p>Sourdough bread making!</p>

Country levain(enough baguette!!)

Here is a formula I like, great taste, beautiful crumb and lots of levain!I thought of making it into a Miche, but decided to go...

8 comments

Dead oven

I have also posted this at danlepard.com, but would be interested in the perspective from here: Our oven died on Saturday, in the...

3 comments

Flour(French)

Found a demystifying French flour types! Helped me! Jeremy

10 comments

Danish rye

Finally found a baking schedule that allows me to bake a good slowbaked rye. I wasn't quite happy with my old recipe and inspired...

12 comments

Carla#2

As promised, German regulation Rye, 67% Rye flour. [img]http://www.sourdough.com.au/gallery/d/4871-1/new_17+Oct+06+002.jpg[/img...

5 comments

Olive, Ham, Tomato, Thyme and Rosemary Loaf

Todays Bake: [b]Olive, Ham, Tomato, Thyme and Rosemary Loaf[/b] [img]http://sourdough.com.au/gallery/d/4835-1/DSCN1834F.jpg[/img]

13 comments

Sourdough Hot Dog Rolls

8 doggies 8 inches long...an ideal length I thought. Didn't occur to me to check how long the sausages are...hope these fit...

21 comments

Carla

I'd planned to do two batches of two, one hour apart, but it became a choice between two batches or one batch and bacon and eggs...

24 comments

Back in Action

Nice to be back baking. Teresa's basic white recipe, 3 x 1Kg and 1 x 750g. [img]http://www.sourdough.com.au/gallery/d/4818-1/...

9 comments

Beating 'the bulge' and 'the handbag' - any thoughts?

Confession time... I have been baking, but not posting pictures for a while. Too little time. This weekend the loaves have been...

18 comments

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