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My son is responsible for soup friday in about a month. And i thought it would be awesome if we came with bread bowls for the...
My preference for bread is predominately Rye, I have been happy with progress so far; have baked some loaves that are pretty much...
My latest questions... I am getting a reasonable dough consistency after first fermentation I think. In terms of shaping I...
If I am just making one loaf, since it doesn't need to be cut, can I put it straight into the prooving basket and give it one...
Gidday from New Zealand. Long time lurker first time poster. I've just made my first couple of attempts at slashing a near-no-...
For my latest loaf: 170g 50% hydration starter 500g Bakers flour 320g water 13g salt Mixed without saly and left for 30mins...
I have been using Wallaby brand unbleached bakers flour mostly. I was going to switch to organic flour from a local coop (Alfalfa...
For my latest loaf 160g 50% hydration starter; 500g flour (450 baker/50 rye); 230g water; 12g salt I mixed it roughly and left...
I was given a sourdough starter by a friend who bakes bread regularly. It was a potato and sugar based starter that I have...
I've just seen that Victoria's Basement have quite cheap pizza stones. http://www.victoriasbasement.com.au/Product_Detail.aspx?...
Some methods suggest squashing the dough back down after first prooving. I have been doing this because it seems necessary to get...
Got my hands on some rye flour and would like to add it into my starter. I saw the beginners starter recipe uses 70:30 white/rye...
My starter grows really well. Its at 100% hydration aand doubles within an hour of feeding. It has lots of small bubbles and foam...
Pretty straightforward this time... I don't have a breadstone, so would it be best to use a metal tray or loaf tin?
My second (ancient inherited) Kenwood Chef has gone to heaven, and I'm looking for a new machine (in AU) I use it mostly at the...
Hi all, This is my first post here. I am reaching out to the baking community to see if someone can help me with a recipe for a...
This is a 75% hydration sourdough, with 3-4 hour initial fermentation and finished ~12 hours in a fridge. Then it was shaped,...
At last I now seem capable of consistently baking sourdough loaves that are worthy of the name. These are made using some of Mick...
OK, I have been feeding and disgarding for 4 days. My starter just about doubles in size each day before throwing half of it away...
Hi Just wondering if anyone can shed some light on how much temperature will effect my starter and if there are any techniques to...
I am finding it hard to source rye flour (fine or coarse) in Southern Tasmania. Anyone have a source? Anyone know of an...
I was inspired by other threads on this site, to try kamut flour again; a previous attempt had not been too successful. This time...
Hello, I've been experimenting with different starters and still havn't had any luck getting a good sour bread. I have ordered a...
Hi: I'm loosely following Peter Rhienholt's Barm Starter recipe as found in his Crust & Crumb book and I've begun a new...
After my first few weeks of sourdough baking it has bothered me that I have only been practically able to bake at weekends -...
