Posts

Is ProDentim Australia effective?

ProDentim Australia- For quite a while, researchers pinned all tooth issues on destructive microorganisms, yet they've found that...
Weird wrinkly top layer of my sourdough starter

could someone please help? I've been baking with this starter for last 2 months and everything was fine until 2 weeks ago. I took...

2 comments
Bergen style recipe

Hi serious breadmakers, I trying to find a recipe that describes the Bergen style of bread, very soft, glutinous and tasty. I'd...

1 comment
First starter: Thick hard crust on top

Hi all, This is my first time making sourdough starter. Everything seems to be going alright, the starter is bubbling and rising...

3 comments
Sourdough Pouch

Hi, I been reading on wikipedia that optimal temperatures for sourdough are 25-30C, however here in Canada we get that maybe a...

1 comment
Sourdough looks great after baking but still has an overly gummy/tacky crumb.

Hi i'm to the forum and fairly new to sourdough bread (in fact baking bread in general) After many failures I feel like I am...

5 comments
smelly starter

Hi all you sourdough experts, I am brand new around here. I have never made a sourdough before but had too many tomatoes, so I...

6 comments
No Bake Cookies Dough Energy Balls

Combine a few of your favorite ingredients and create the BEST no-bake cookie dough energy balls in no time at all! Let’s spoil your little...Read more

1 comment
Rice Koji mold used to ferment bread

I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their...

8 comments
Experience of using refined flour vs whole wheat flour

Started with whole wheat flour, what I have found is that whole wheat flour gives more acetic acid and bitter taste upon...
Help Please

This mould has started appearing on my8 year old starter. Is it beyond redemption? Regards Andrew
Seeded sourdough (makes 2 loaves) 75%

This “recipe” assumes a slightly-better-than-beginner skill set. All techniques are easily searchable on YouTube. Sourdough starter is...Read more

1 comment
Sourdough Companion Starter $14 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough bread is easy to make if you have a good sourdough starter. If you have time, make your own starter from scratch. Otherwise share...Read more
Sourdough Companion Starter TWIN KIT $24 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough bread is easy to make if you have a good sourdough starter. If you have time, make your own starter from scratch. Otherwise share...Read more
Question about fridge retarding and oven spring

Hey all! I've been baking sourdough for a couple of months now, and some of the loaves turned out fantastically well, so I am...

12 comments
Using your starter straight from the fridge vs refreshing before each use

I generally bake using my starter straight from the fridge. After the last use I feed it, leave in the bench for about an hour...

8 comments
Has Anyone Used Oatmeal Flour as Base for Starter

Hi , This is a wonderful site and really appreciate all the photos and explanations.So to my questions. I have just come to the...

3 comments
How to make a porous and light bread ?

Whenever trying a french type of bread which has very porous texture and light, I end up with a bread which has very dense and...

3 comments
Hooch - To pour or to stir?

Just was wondering what the general consensus is on hooch? My starter was left in my fridge for a week or so, while I was away,...

21 comments
Baking Multiple Loaves at Once

Hi all, I am looking to upscale my home baking a bit. No enough to warrant (or afford) a dedicated micro-bakery oven like a Rofco...

6 comments
Cooking bread in Romertopf pot

Hi all, I have been making sourdough bread for some time, and lurking and using this forum extensively. Thank you all for your...

9 comments
Australian Flours

Hi guys, I'm a home baker just geting into the artisan bread making and I was wondering where you buy your different flours and...

5 comments
Am I ready for bread making?

My sour dough starter has doubled in iess than 5 hours. Am I ready to start making bread??

3 comments
Sourdough in the tropics?

I live in Northeast Thailand where the temperature rarely drops below 90 degrees for 8 months of the year and humidity is very...

11 comments
Flour Equivalent

Does anyone know the Australian equivalent of the French T55 flour? I have been using the Simply No Knead untreated flour but...

4 comments

Comments

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1 month 5 days ago

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1 month 5 days ago

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rasel23

1 month 5 days ago

great info! i love to share with SEO service best backlink building SEO agency PixelSEO SEO service best backlink building SEO agency great... read more
Valerie W

1 month 4 weeks ago

As an individual who is highly sensitive and allergic to salt, it truly amazes me how folks are so deeply attached to something so... read more
lillie heredia

3 months 2 weeks ago

I covered my starter with a lid but not sealed and on very low warming pad. Now my starter doesn't look bubbly and is crusty. I guess I... read more
Bianca Bowman

4 months 3 weeks ago

Temperature is always a difficult balance. Too cold and it doesn't rise well, too warm and it rises too fast and tastes sour. We live in... read more
Clibanus

4 months 4 weeks ago

Has this forum died? Are you by any chance using diastatic malt? If you are limmit ot a max. of 0.5% bakers. Above 1% certainly you will... read more
Dave Burkett

5 months 3 weeks ago

I just pulled mine out of the fridge. Definitley Stinky Socks! Doesn't matter. I pulled enough off for 3 loaves tomorrow, fed all 4 jars,... read more
VsmLondhe

5 months 4 weeks ago

Hi. My loaf was also dense the last time (and first time) I baked one. My dough was really wet. And I baked it on a baking sheet. I have... read more

Let's Get Started...

Posts

Is ProDentim Australia effective?

Weird wrinkly top layer of my sourdough starter

Bergen style recipe

First starter: Thick hard crust on top

Sourdough Pouch

Sourdough looks great after baking but still has an overly gummy/tacky crumb.

smelly starter

No Bake Cookies Dough Energy Balls

Rice Koji mold used to ferment bread

Experience of using refined flour vs whole wheat flour

Help Please

Seeded sourdough (makes 2 loaves) 75%

Sourdough Companion Starter $14 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Sourdough Companion Starter TWIN KIT $24 - Tasmanian grown WHEAT, SPELT or RYE plus EXPRESS POST $6.65

Question about fridge retarding and oven spring

Using your starter straight from the fridge vs refreshing before each use

Has Anyone Used Oatmeal Flour as Base for Starter

How to make a porous and light bread ?

Hooch - To pour or to stir?

Baking Multiple Loaves at Once

Cooking bread in Romertopf pot

Australian Flours

Am I ready for bread making?

Sourdough in the tropics?

Flour Equivalent

Pages