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Hi everyone, Ive recently found myself with some time on my hands and have been getting into bread baking in a more considered...
Well, I have finally decided it was time to stop flirting with higher and higher Rye percentages and just go head first into 100...
Here is my latest creation! I borrowed the Idea from "local Breads" for this Buckwheat Batard. Overall I am happy with the bake...
Hey everyone, Here's a video you can find in Gallery filmed by Maedi showing Dom (Sourdom i suppose) transfering his dough in the...
Hi all, My question is about the protein in flour and its effect on my starter. My starter is 5 month old. I used to use plain...
I have cheated a little and started my starter with a little bit of commercial dry yeast. I had some dry yeast from the last...
Hello fellow sourdough bakers! I'm hoping you can give me some advice. I've been baking sourdough bread for nearly a year now, I...
I have a very active starter, and I've got the crispy crust technique down pat, I just can't seem to get that lovely uneven-large...
Hi, I was searching the net to find a place to buy lye for baking pretzels, when I found this site. There is a forum topicon this...
Dear all, I came across this very nice product concept... Challenged to ‘make a toy that has a reason to exist,’ graduate...
Shao Ping alluded to a way to test a flour for how much water is needed to achieve a good dough consistency. The lovely part is I...
Hello To All Bread Makers,especially Graham and Maedi who have set up a fabulous site and resource. I have been a member for 4...
G'day! In Bread magazine, autolyse is described as a mixture of flour and water left for 20 mins to 2 hours, AFTER which the...
I was just wondering what kind of effect, if any, the size of a loaf has on handling the dough, shaping, proofing and oven spring...
So I tried shiao-ping's Pane Ancienne recipe, or modofication thereof. Here's the link: http://sourdough.com/recipes/pain-l%E2%80...
After making 2 loaves with a rye and white wholemeal starter (30/70 100 % hydration) I want to leave out the rye and just use...
From a book entitled 'classic sourdoughs' by Ed Wood and Jean Wood, I noticed that the majority of the recipes use sugar. I am...
Hi, I'm much impressed with the seriousness of this forum, and the keen interest in coming to grips with this elusive phenomenon...
Hi all, I was recently advised that one shouldn't make a starter culture in Australia because the bacteria/yeasts are not as good...
Hi all, I am going to be creating an extremely small living area in the city soon, as our main dwelling will be our country house...
Hi! All, A bit about me. I was a baker for well over 35 years. Now own my own truck. Don't like the way the baking industry has...
Finally, a loaf I'm halfway proud of.... The crumb of the most recent loaves wasnt' quite as open as the slightly messy ones of...
Here are the results of my latest baking effort. I posted these photos on my earlier post but I thought they might get missed and...
I am currently using a 100% hydration starter and the 1 2 3 method which is producing some lovely loaves but I just wondered what...
My starter smelled fine and bubbled when i kneated in more flour. I let it raise for 1 hour and it raised a little. Then i baked...
