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Many questions seem to revolve around feeding a starter (how much, how long, what temp, etc.) prior to baking, that I kept track...
I've been experimenting adding other ingredients to my sourdoughs, making a few fruit breads, cheese breads, bread sticks etc and...
After some inital struggles, I have been doing pretty well with my whole grain wheat bread, using sourdom's Pane Francesa recipe...
Anyone else wonder about following a thread on sourdough rye bread, and coming to the end with AP, enriched white, or maybe whole...
This was my results from todays bake! All were made with my newly aquired starter from Graham at Companion Bakery in Oatlands,...
After having some success with baking Tartine country bread, and a couple of other sourdough recipes gleamed from the forum, I am...
As the discussion on sourdough organisms, flavor, and sourness goes on, I would suggest reading two long pieces which might help...
Came across this today in my search for bulk bread flour in Sydney. It would be interesting to know what flour forumites use for...
Dropped into the Berry Sourdough Cafe on the way back from the South Coast of NSW. The place was very busy but I was short of...
Sourdough bread (notice the word sour), does have a sour component introduced by lactic and acidic acid-producing bacteria...
