About
Hi All, Can anyone tell me where I can buy good spelt in Sydney? I live in the Manly area. Thanks! Stewart.
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...
Hello, I haven't fed my sourdough in some time, it's just been sitting in my fridge in a mason jar with a unsealed lid on top. I...
Hi all, I looked back with some amusement on my first post over 2 years ago. I gave up trying to make sourdough at the time, but...
So I've been baking bread on and off for years, and a few months ago started successfully making sourdough. I currently have two...
Hi, I have just begun a new starter 50g white and 50g wholemeal flour + 100g water. I left it for 3 days and it separated into a...
Hi all, I have made two loaves with my own starter using an overnight no-knead method and a Dutch oven-like glass casserole dish...
Hello! I've been baking breads succesfully for a year now, and thought I'd throw my hand into sourdough. It isn't sour! At all...
Hi folks. I have not posted here yet but we've been making s/d for a while now and culturing other foods, brewing beer etc, so...
I am just trying to get started with my starter for the first time, but after feeding, the starter only minimally increases in...
Hello, Well, I'm very proud - I made my first ever sourdough loaf (Auvergne Crown from Local Breads). I was pleased with the...
Hi. I looked for the Demeter starter in Glebe Sydney but they have dissapeared. Does eny ony know where I can source same . Brian
Why Doesn't my Bread Open at the Score? 2nd and 3rd, 4th photos are the bread I made before. They are ok, but 1st photo is not...
Like many, I'm guessing, I hate wasting starter and am always looking for ways to use it when I'm in between bread-baking. No...
Hi all, This is my first time making sourdough starter. Everything seems to be going alright, the starter is bubbling and rising...
Hi, I been reading on wikipedia that optimal temperatures for sourdough are 25-30C, however here in Canada we get that maybe a...
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...
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...
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
In the past I have had difficulty knowing just how much butter to add to sourdough brioche. I recently got the chance to experiment with a...Read more
Not sure what to make of this. Yesterday searching forums for threads on "barley" I found several right off that said it behaved...
I was interested to see that one of our new Artisan Baker Association members, Oheso Cafe (Japan), are using koji mold in their...
Started with whole wheat flour, what I have found is that whole wheat flour gives more acetic acid and bitter taste upon...
This mould has started appearing on my8 year old starter. Is it beyond redemption? Regards Andrew
This “recipe” assumes a slightly-better-than-beginner skill set. All techniques are easily searchable on YouTube. Sourdough starter is...Read more
