Posts

  • hook mixer?

    use it or not too use it? those that seen my posts know that my bread isn't perfect but while trying different ways of working on...

    43 comments
  • 10 Prong Mixer.

    Well here's a few pics of my 10 prong food processor in action on 2 1/4 Kg of 64% hydration 1/3 Rye dough, oh yes it is sticky...

    8 comments
  • Woo Hoo

    This is the new look for the forums and it turned out quite well. The font as been made larger, please tell me if you prefer it...

    4 comments
  • Weights and Measures Conversion Tool

    [b]Weights and Measures Conversion Tool:[/b] [url]http://www.sourdough.com.au/learn/tools/metric.php[/url]

    12 comments
  • Funny - who wants a new avatar?

    [url]http://www.giantmicrobes.com/exotics/beerandbread.html[/url] Shame ... Giardia is quite cute!

    14 comments
  • Putting images in the forum

    I have made a tutorial about how to put images into the forum. Hope it helps. http://www.sourdough.com.au/learn/tutorial/image/...

    7 comments
  • Gorokan Levain

    [img]http://i3.photobucket.com/albums/y85/jergra/CIMG0612.jpg[/img] One lovely loaf, during the hot black out in Queens where I...

    7 comments
  • tins for bread

    my tins are not very toll so bread comes up with mushroom sort of top any idea where in melbourne (best if in SE subs) could i...

    4 comments
  • It's about time...

    Just this afternoon my wife brought home a 900g Casalinga loaf from Morpeth Sourdough. This is not only the first commercial...

    8 comments
  • crumb troubles

    while my starter is taking its time in cold melbourne weather and i don't think it will be ready for week or even more i got...

    24 comments
  • Cracks on the bottom of a loaf?

    Hi all, I'm just baking a loaf that I think is over proved: it went *splodge* and stayed pretty flat in the oven. There was some...

    25 comments
  • Starter calculator.

    The starter calculator is now in the tools section and you can download it for personal use. Using some of your stock starter...

    8 comments
  • type of flours?

    i got some polish recipes and can't work out what flour it is asking for dictionary doesn't seem to cover baking :O was trying to...

  • A Break From Normal.

    Decided to get out of the rut and do something different, also mangle a few rules while I was at it. The photos are of a 1400g...

    10 comments
  • Organic Flour

    For those who are interested, I buy my organic flours at my local Health Food Shop. The flours are grown, stored and milled by...

    2 comments
  • Thanks

    Thanks to all that sent me best wishes earlier. Today is the day.

    8 comments
  • silcone tins?

    i been using few different tins in past but for last year (or bit more) i switched to those silicone tins, the first one i had...

    2 comments
  • New Look

    Hi Everyone I started this thread, if you wanted to comment on the new look of the site. Escpecially if something looks odd or is...

    3 comments
  • making a clay oven

    Does anybody have any experience of making an oven out of potter's clay? I have a bag of it and want to try making one (a small...

    9 comments
  • Recipe Book

    I don't know if this is the right place to bering up this subject, but.... I have numerous sheets of paper, printed from Bread...

    2 comments
  • Coles and Bilo stores that stock Laucke Wallaby Flour

    Hi all, The other thread(s) on Laucke flour have got a bit long; I thought it might be useful to have one in which people can...

    21 comments
  • Thanks Dom!

    Thanks to SourDom for sending me some of his precious starter for me to get baking again (after my own starter went down the sink...

    24 comments
  • Bread from Alice - question about rye crumb

    This was a question that Isabelle asked in response to one of my experiments. I thought that others here (Nina, Mick) might have...

    11 comments
  • DUMMY SPIT.

    This is not aimed at the regular contributors to this forum, or those new members that haven't had time to settle in. First let...

    27 comments
  • Words to Describe Bread

    Say, you want to do a critical analysis/appreciation of a bread. What points do you look for? 1. Crumb 2. Crust 3. Spring 4...

    25 comments

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