Posts

  • Starter Help

    I was planning an making some sourdough pancakes so I used some of my sourdough starter that I was going to discard to make the...

    2 comments
  • 2 years old and going strong

    My starter just had its 2nd birthday so I made these little beauties to celebrate @ 80% hydration

    1 comment
  • Gluten free Sourdough

    Thanks so much for a great site with a lot of wonderful information. This is my first time posting but I have been visiting a lot...

    6 comments
  • Help!

    I have neglected my sourdough starter (regular white all purpose flour and room temperature to cool water according to...

  • Dough not growing

    It's my first time making a sourdough bread and I started yesterday, I used 100g of starter* (feeded) 500g of all-porpose flour...

    1 comment
  • Grain in Brisbane

    Does anyone know where I can buy 20 - 25 kg bags of grain (wheat, rye etc) in Brisbane? It doesn't have to be organic, just...

  • Question about fridge retarding and oven spring

    Hey all! I've been baking sourdough for a couple of months now, and some of the loaves turned out fantastically well, so I am...

    11 comments
  • Advice please

    hi guys i have a starter that I was given, feed it twice a day 10% starter 100g bakers flour and 55g water starter is healthy and...

  • Where to find Dark Sweet and Sour Rye Bread?

    Can anyone suggest where Michael might find 'Dark Sweet and Sour Rye Bread' either in Canberra or Sydney?

  • Starter issue

    Hi, I am new to this (1 1/2 months ago was given my starter) made some lovely loaves of bread, but then we went away for 9 days,...

    6 comments
  • Story of a sourdough bread in french bakery

    Here is a video I've made last month at work. It describes all the process for making a traditional sourdough bread, from wood...

    20 comments
  • Sourdough starter help

    Hello! I am new to sourdough. I was given a starter that takes 1/2 cup of sugar, 3 tbsp of potato flakes, 1 cup of flour, plus 1...

    1 comment
  • Starter & room temperature

    Hi In all the guides I have read they say that when producing starter it should be kept at 'room temperature'. Now 'room...

    5 comments
  • Help!

    I just started me starter yesterday with my yeast, warm water and flour, covered it with a cheese cloth and left it to sit out on...

    1 comment
  • Commercial Supply Hot Pita Bread Help

    Is there any Possible way to provide hot Pita Bread to end consumer from convenience/grocery stores. Every opinion/suggestion/...

    1 comment
  • proofing box

    The literature I own on sourdough make reference to a proofing box to regulate the temperature accurately. does anyone use one?...

    8 comments
  • Sourdough ratio question

    Hi Once I have a working starter what is the ratio of starter to bread mix. As there's only me here I normally bake a normal loaf...

    5 comments
  • What is a cup?

    Hi, I've been browsing the website & notice a number of recipes measure flour in 'cups' which I find confusing. I have at...

    2 comments
  • Sourdough Starter

    Hi guys, I have question about starter. I start to make my starter 5 days ago, first 2 days, the starter grew well that I could...

    1 comment
  • fruit bread - goop experiment???????

    I have the science lab up and running again. Still trying to get this fruit bread to work & had a "chemical reaction????? in...

    11 comments
  • Cooking in tins

    I baked bread for many years when decent bread was almost impossible to get in Australia (my husband's German and was horrified...

    6 comments
  • stirthepots rye bread journey

    From a loaf gushing like a molten volcano to this amazing looking sample! We want to try it. http://www.stirthepots.com/rye/

  • Starter Maintain

    Hi guys, I just have a question about the starter. How can you maintain the starter ? You have to preserve it in fridge and have...

    1 comment
  • the sour culture in Viet Nam

    In my country, we also use a sour culture. We call it "Me". It is not a dough but a kind of dense sauce. We do not use it to make...

  • Course this weekend

    Hi all If you are anywhere near Boonderoo Farm in the King Valley in Victoria, you might like the sourdough course this weekend...

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