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The steaming kettle was placed in an Esky to warm my 55% leaven. However the leaven never ripened, most likely insufficient...
I wondered if I could shape and bake a large Batard in my rectangular casserole? To date I have shaped and baked small batards on...
Hi you all, Using a 275g dough ball (25%wholemeal/75%bakers wheat) at 72% hydration I shaped a thin pizza base, topped it, baked...
This low-gluten bread has a pale, light texture, and a savoury flavorRead more
I bake at home. My loaves are crumbly and soft on the inside, brown on the outside. I usually add a bit more flour to the mix if...
Ingredients: 150g active wheat starter 250ml milk 20g butter 75g sultanas 50g chopped dates 1 teaspoon allspice 1 tablespoon sugar about...Read more
Yesterday my starter became acidic smelling so I knew that if I took a portion to feed then by tomorrow it would be nice and...
I baked a loaf this afternoon, I noticed it had doubled, where it nearly bulged over the edge of my banneton which I have only used once...Read more
I have made several raisin breads using a recipe I copied from a library book. I use nearly 1/3 of the weight is raisins, so it...
Yesterday I put about 60g rye starter, from a jar of rye starter I store in the fridge. I added 1/2 cup of w/meal wheat flour and...
I made a sourdough but included 2 bananas, about 2 tablespoons of sugar, and a half teaspoon of cinnamon. After I put it in a tin on top of...Read more
I first grew a starter about 18 months ago. I would throw half out, and feed with equal amounts of flour and water each day for about a...Read more
