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I decided to follow Nick_UK's advice and have been baking at a higher temperature. He was right!! Thanks Nick_UK ! The bread not...
[img]http://i3.photobucket.com/albums/y58/qahtan/White/7cfc5aed.jpg[/img] this is today's baking. qahtan
I'm an apprentice in Brisbane. Quoted from this site... "Fermentation is a key part of making bread flavoursome, digestible and...
Just a shot of a bake I do about every five days. [img]http://www.sourdough.com.au/gallery/d/3738-1/Todays+Bake+150306.jpg[/img]
[img]http://i3.photobucket.com/albums/y58/qahtan/White/22b9997d.jpg[/img]
Bill44 has introduced your Pane Francese bread over at my forum and I was wondering if you would mind if I linked to it for...
I've been lambasted again by the usenet sourdough people because I seem to be out of the loop concerning HOW sourdough method is...
I decide to try the longer method of sourdough bread with a buildup each time with more flour and proofing. Here is my results: [...
Well here goes, I did an experiment with a loaf baked starting with a cold oven and a hot baked loaf after the oven was heated up...
Hi there, I love your bread but will somebody please, PLEASE make great bread WITHOUT soy flour in it! Recently whilst purchasing...
[url=http://www.sourdough.com.au]See news article posted on 26 Feb. 2006[/url] What does it mean to be an 'Artisan Baker'? Is it...
What are you baking? I need some ideas. I need to be challenged or something. I keep making variations of white sour, whole wheat...
now sugar can be used as a preservative to a certain extent as a natural preservative ie. (organic honey ,molasess ,malt extract...
I made up some Basic White Sourdough earlier in the day. Then I let it proof overnight in the refrigerator longer overnight by...
Hi, i'm quite new to Melbourne. It's been quite hard for me to find for rye flour and other types of non-wheat flour , including...
I am a newbie to forum use and I guess netiquette. I opened my web site about 6 or so weeks ago.I have been so happy with my...
Hi Folks, Just wondering for those who attended Dan Lepard's bread making classes in Melbourne, can you comment on how the class...
Hi all, Let me first briefly introduce myself. I am German and currently live in Sydney. Living in NZ for a while I so missed my...
I've made quite a bit of Pagnotta as a yeast bread, but now I'm into sourdough I decided to try an experiment. I think my recipe...
I have been going over some of the discussions on this board and I find many things very interesting! In one of the discussions...
This is my first overnight in the fridge loaf, and the first use of my 1KG banneton. The recipe used is http://www.sourdough.com...
Just found this handy calculator. http://samartha.net/SD/SDcalc04.html Hope you find it handy too. regards to all Bill
The Gertrude street organic bakery has closed down in fitzroy! many people are most upset about this. i will never find a bakery...
(Well I mean pics of the bread,sorry I can't figure out how to upload the real thing!)In the personal albums in the Gallery, I...
I attempt my first starter, i began with 1 cup roganic unbleached flour and 1 cup of warm water. The next day i removed i cup and...
